Creamy Cannellini Bean Spinach Soup
White beans, fire roasted tomatoes, and spinach simmered with a Parmesan rind and finished with cream.
Equipment
- Large pot
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium sweet onion diced
- 4 cloves garlic minced
- 1 tbsp tomato paste
- 1 tsp dried basil
- ½ tsp dried oregano
- ¼ tsp dried thyme
- ¼ tsp black pepper
- 1 can fire roasted diced tomatoes 14 oz, undrained
- 2 can cannellini beans 14 oz each, drained and rinsed
- 4 cup low sodium vegetable or chicken stock
- 1 Parmesan rind
- 1 cup heavy cream
- ½ cup finely grated Parmesan cheese plus more for serving
- 5 oz fresh spinach
- ¼ tsp crushed red pepper flakes for serving
Instructions
Cooking
- Saute. Cook the onion and garlic in the oil for 5 minutes, then add the paste and herbs for 5 minutes more.
- Simmer. Add the tomatoes, beans, stock, and rind, boil, then simmer for 20 minutes.
- Finish. Stir in the cream, Parmesan, and spinach and cook 5 to 10 minutes.
- Season. Add pepper to taste and remove the rind.
- Serve. Top with extra Parmesan and red pepper flakes.
Notes
Substitutions: Use kale for spinach, Great Northern beans for cannellini, or dairy free cream in place of heavy cream.
Tips: Remove the rind before serving and add the cream off a hard boil.
Storage: Refrigerate for up to three days and reheat to 165 degrees F.