Creamy Cannellini Bean Spinach Soup
A warm and hearty soup combining the richness of cannellini beans, cream, and fresh spinach, perfect for chilly evenings.
Ingredients
For the soup
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 4 cloves garlic, minced
- to taste Kosher salt and black pepper
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 can (14 oz) fire-roasted tomatoes
- 2 cans (14 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken stock
- 1 piece parmesan rind
- 1 cup heavy cream
- ½ cup finely grated parmesan cheese Plus more for topping
- 5 oz fresh spinach
- to taste Crushed red pepper flakes For topping
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, seasoning with salt and pepper. Sauté for about 5 minutes, or until the onions are softened.
- Add the tomato paste, dried basil, oregano, and thyme. Stir frequently for another 5 minutes.
Cooking
- Mix in the fire-roasted tomatoes, cannellini beans, stock, and parmesan rind. Bring to a boil, then reduce heat and simmer for 20 minutes, covering the pot for the last 10 minutes.
- Remove the lid and stir in the heavy cream, grated parmesan, and fresh spinach. Continue cooking for another 5-10 minutes, until the cheese has melted and the spinach is wilted.
- Taste and adjust seasoning with salt and pepper as needed.
Serving
- Serve topped with extra parmesan and a sprinkle of crushed red pepper flakes.
Notes
This soup can be paired with crusty bread or a light salad. For a thicker soup, blend a portion and mix it back in. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.