Creamy Parmesan Tomato and Cannellini Bean Soup
Recipe: https://recipestripper.com/recipes/83be6561-9e00-494c-8fe6-688d45c65694
Original source: https://northeastnosh.com/creamy-parmesan-tomato-and-cannellini-bean-soup-2/
Recipe image: https://northeastnosh.com/wp-content/uploads/2024/11/Creamy-Parmesan-Tomato-and-Cannellini-Bean-Soup.jpg

Indulge in the rich flavors of our Creamy Parmesan Tuscano Soup. A hearty blend of fresh vegetables, savory Parmesan, and Tuscan-inspired seasonings.
Yield: 4
Prep time: PT10M
Cook time: PT40M
Total time: PT50M

Ingredients
- 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
- ½ teaspoon dried oregano
- ¼ 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
- ½ cup finely grated parmesan cheese (plus more for topping)
- 5 ounces fresh spinach (frozen is fine too)
- 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.