Description
A comforting and delicious soup combining ripe tomatoes, creamy cannellini beans, and savory Parmesan cheese.
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 (about 28 oz total)
- 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 (or frozen, thawed and squeezed dry)
- Crushed red pepper, for topping (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, seasoning with salt and pepper. Sauté for about 5 minutes until softened.
- Stir in tomato paste, dried basil, oregano, and thyme. Cook for an additional 3-5 minutes.
- Add fire-roasted tomatoes, cannellini beans, stock, and Parmesan rind. Bring to a boil, then reduce to a gentle simmer. Cover and cook for about 20 minutes.
- Remove Parmesan rind and stir in heavy cream, grated Parmesan, and spinach. Simmer for an additional 5-10 minutes until cheese melts and spinach wilts.
- Taste and adjust seasoning. Ladle soup into bowls, topping with extra Parmesan and crushed red pepper if desired.
Notes
For thicker soup, mash some beans before adding cream. Use fresh ingredients for best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg