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Clean recipe · delish.com

Creamy White Bean Tomato Soup

This easy creamy white bean tomato soup recipe combines two of our favorite soups for the most comforting dish.

Original recipe: delish.com

Yield:
4 servings
Prep:
20 min
Cook:
0 sec
Total:
1 hr
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Ingredients

  1. 8 oz. ciabatta, cut into 1" squares
  2. 2 tbsp. extra-virgin olive oil
  3. 3/4 tsp. dried oregano
  4. 1/4 tsp. garlic powder
  5. Kosher salt
  6. 1 tbsp. extra-virgin olive oil
  7. 1 small yellow onion, chopped
  8. 3 cloves garlic, finely chopped
  9. 1/4 c. tomato paste
  10. 1 (28-oz.) can whole peeled tomatoes
  11. 2 c. low-sodium chicken or vegetable broth
  12. 2 (15-oz.) cans cannellini beans, rinsed, drained, divided
  13. 1 tsp. dried oregano
  14. Pinch of crushed red pepper flakes
  15. Freshly ground black pepper
  16. 3 c. packed baby spinach
  17. 1/2 c. grated Parmesan, plus more for serving
  18. 1/2 c. heavy cream

Instructions

  1. Croutons

    Preheat oven to 350°. On a baking sheet, toss bread, oil, oregano, garlic powder, and a large pinch of salt. Spread in an even layer.
  2. Bake croutons, shaking pan halfway through, until golden and crispy, 15 to 18 minutes.

  3. Soup

    In a large pot over medium heat, heat oil. Add onion and cook, stirring, until softened, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and cook, stirring, until onions are coated and paste slightly darkens, about 2 minutes.
  4. Stir in tomatoes, broth, and 1 cup beans until combined. Add oregano and red pepper flakes; season with salt and black pepper. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook, stirring occasionally, until slightly reduced and flavors have melded, about 20 minutes.
  5. Remove pot from heat and carefully puree with an immersion blender until smooth. Alternatively, transfer soup to a standard blender and blend, stopping to allow steam to escape very carefully every 10 seconds, until smooth.
  6. Return soup to medium-low heat. Add spinach, Parmesan, cream, and remaining beans. Bring to a simmer and cook, stirring occasionally, until spinach is wilted and cheese is melted and incorporated, about 10 minutes more.
  7. Divide soup among bowls. Top with croutons and more Parmesan.