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Clean recipe · northeastnosh.com

Creamy Parmesan Tomato and Cannellini Bean Soup

Indulge in the rich flavors of our Creamy Parmesan Tuscano Soup. A hearty blend of fresh vegetables, savory Parmesan, and Tuscan-inspired seasonings.

Original recipe: northeastnosh.com

Yield:
4 servings
Prep:
10 min
Cook:
40 min
Total:
50 min
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Creamy Parmesan Tomato and Cannellini Bean Soup

Ingredients

  1. 1 tablespoon olive oil
  2. 1 sweet onion (diced)
  3. 4 garlic cloves (minced)
  4. Kosher salt and pepper (to taste)
  5. 1 tablespoon tomato paste
  6. 1 teaspoon dried basil
  7. ½ teaspoon dried oregano
  8. ¼ teaspoon dried thyme
  9. 1 14-ounce can fire-roasted tomatoes
  10. 2 14-ounce cans cannellini beans, drained and rinsed
  11. 4 cups vegetable or chicken stock
  12. 1 parmesan rind
  13. 1 cup heavy cream
  14. ½ cup finely grated parmesan cheese (plus more for topping)
  15. 5 ounces fresh spinach (frozen is fine too)
  16. Crushed red pepper (for topping)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes.
  2. Stir in the tomato paste, basil, oregano, and thyme. Continue to cook for 5 more minutes, stirring often, until the tomato paste darkens.
  3. Add the tomatoes, beans, stock, and parmesan rind. Bring to a boil, then reduce to a simmer and cook for 20 minutes, covering for the last 10 minutes.
  4. Remove the lid and stir in the cream. Add the parmesan cheese and spinach. Cook for 5 to 10 more minutes, stirring often, until the cheese melts and the spinach wilts. Season with additional salt and pepper.
  5. Serve hot, topped with extra parmesan cheese and crushed red pepper.