Description
A warm and hearty soup made with a rich tomato base, creamy cannellini beans, and infused with Parmesan for a gourmet touch.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and black pepper, to taste
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 (14 oz) can fire-roasted tomatoes
- 2 (14 oz) cans cannellini beans, drained and rinsed
- 4 cups vegetable or chicken stock
- 1 Parmesan rind
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, plus more for topping
- 5 oz fresh spinach
- Crushed red pepper, for topping (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic with a pinch of salt and pepper. Sauté for about 5 minutes until the onion softens.
- Stir in the tomato paste, dried basil, oregano, and thyme. Cook for 3–5 minutes until the tomato paste darkens.
- Add the fire-roasted tomatoes, cannellini beans, stock, and Parmesan rind. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
- Remove the Parmesan rind and stir in the heavy cream, grated Parmesan cheese, and spinach. Simmer for an additional 5–10 minutes.
- Taste and adjust the seasoning. Serve into bowls and top with extra Parmesan and crushed red pepper, if desired.
Notes
For a thicker soup, blend part of it with an immersion blender. This soup can be stored for up to 3 days in the refrigerator, or be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 60mg