Description
A cozy, low-fuss soup that tastes slow-simmered but comes together in under an hour, packed with protein and umami flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 (14-ounce) can fire roasted tomatoes
- 2 (14-ounce) 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 ounces fresh spinach or frozen
- Crushed red pepper, for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic with a pinch of salt and pepper; cook until onions soften, about 5 minutes.
- Stir in tomato paste, basil, oregano, and thyme; cook for another 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 for 20 minutes.
- Remove the lid and stir in the cream, parmesan cheese, and spinach; cook for another 5 to 10 minutes until the cheese melts and spinach wilts.
- Taste and adjust seasoning with salt and pepper as needed, then serve topped with extra parmesan and crushed red pepper.
Notes
For a lighter version, substitute heavy cream with Greek yogurt or whole milk with butter. Adjust seasoning with the parmesan rind carefully.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 75mg