Parmesan Tomato Cannellini Bean Soup
INGREDIENTS:
- 1 tbsp olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 tbsp tomato paste
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 14 oz fire-roasted tomatoes
- 28 oz 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 (frozen is fine too)
- Crushed red pepper, for topping
INSTRUCTIONS:
1. In a large pot over medium heat, warm the olive oil. Add the diced onion and minced garlic, seasoning them with a generous pinch of salt and pepper. Sauté for about 5 minutes, stirring frequently, until the onions become soft.
2. Incorporate the tomato paste along with the dried basil, oregano, and thyme. Continue cooking for an additional 5 minutes, stirring often, until the tomato paste deepens in color and the spices release their aroma.
3. Mix in the fire-roasted tomatoes, cannellini beans, vegetable or chicken stock, and the parmesan rind. Stir everything together and bring the mixture to a rolling boil. Once boiling, lower the heat to a simmer, cover the pot, and allow it to cook for 20 minutes, stirring occasionally. Keep the pot covered for the last 10 minutes of cooking.
4. After 20 minutes, remove the lid and add the heavy cream, followed by the grated Parmesan cheese and spinach. Cook for another 5-10 minutes, stirring frequently, until the cheese has melted and the spinach has wilted.
5. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls while it's hot, finishing with additional Parmesan and a sprinkle of crushed red pepper for an extra kick. Enjoy!