Creamy Cannellini Bean and Spinach Soup
Ingredients:
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
½ teaspoon dried oregano
¼ teaspoon dried thyme
1 can (14 oz) fire-roasted tomatoes
2 cans (14 oz each) cannellini beans, drained and rinsed
4 cups vegetable or chicken stock
1 parmesan rind
1 cup heavy cream
½ cup finely grated parmesan cheese, plus more for topping
5 oz fresh spinach (frozen can also be used)
Crushed red pepper flakes, for topping
Instructions:
Sauté the Onion and Garlic:
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic along with a generous pinch of salt and pepper. Cook, stirring frequently, for about 5 minutes until the onions soften.
Add the Tomato Paste and Herbs:
Stir in the tomato paste, dried basil, oregano, and thyme. Cook for an additional 5 minutes, stirring often, until the tomato paste deepens in color.
Add Tomatoes, Beans, and Stock:
Pour in the fire-roasted tomatoes, cannellini beans, stock, and the parmesan rind. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes. Cover the pot for the last 10 minutes of simmering.
Add Cream, Cheese, and Spinach:
Remove the lid and stir in the heavy cream. Add the grated parmesan and fresh spinach, stirring for another 5-10 minutes until the cheese melts and the spinach wilts. Taste and adjust the seasoning with more salt and pepper if necessary.
Serve:
