Creamy White Bean Tomato Soup
Recipe: https://recipestripper.com/recipes/84087401-bbe1-43e2-83a1-11305d14f7f2
Original source: https://www.delish.com/cooking/recipe-ideas/a45794767/creamy-white-bean-tomato-soup-recipe/

This easy creamy white bean tomato soup recipe combines two of our favorite soups for the most comforting dish.
Yield: 4 - 6 serving(s)
Prep time: PT20M
Cook time: PT0S
Total time: PT1H

Ingredients
- 8 oz. ciabatta, cut into 1" squares
- 2 tbsp. extra-virgin olive oil
- 3/4 tsp. dried oregano
- 1/4 tsp. garlic powder
- Kosher salt
- 1 tbsp. extra-virgin olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1/4 c. tomato paste
- 1 (28-oz.) can whole peeled tomatoes
- 2 c. low-sodium chicken or vegetable broth
- 2 (15-oz.) cans cannellini beans, rinsed, drained, divided
- 1 tsp. dried oregano
- Pinch of crushed red pepper flakes
- Freshly ground black pepper
- 3 c. packed baby spinach
- 1/2 c. grated Parmesan, plus more for serving
- 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. [Croutons] 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. [Soup] 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. [Soup] 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. [Soup] 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. [Soup] Divide soup among bowls. Top with croutons and more Parmesan.