Parmesan Tomato Cannellini Bean (Print-Friendly Version)
Hearty one-pot soup with fire-roasted tomatoes, cannellini beans, Parmesan cheese, and fresh spinach.
# Ingredients You’ll Need:
→ Oil
01 -
1 tablespoon olive oil
→ Vegetables and Aromatics
02 -
1 medium sweet onion, diced
03 -
4 garlic cloves, minced
04 -
14 ounces fire-roasted tomatoes
05 -
5 ounces fresh spinach
→ Beans
06 -
28 ounces cannellini beans, drained and rinsed
→ Spices and Herbs
07 -
Kosher salt, to taste
08 -
Black pepper, to taste
09 -
1 tablespoon tomato paste
10 -
1 teaspoon dried basil
11 -
½ teaspoon dried oregano
12 -
¼ teaspoon dried thyme
→ Liquids
13 -
4 cups vegetable or chicken stock
14 -
1 cup heavy cream
→ Cheese
15 -
1 parmesan rind
16 -
½ cup finely grated Parmesan cheese, plus extra for topping
→ Optional Garnishes
17 -
Crushed red pepper flakes
# How to Make It:
01 -
Warm olive oil in a large pot over medium heat.
02 -
Add diced onion and minced garlic to the pot. Season with salt and black pepper. Cook for 5 minutes until softened.
03 -
Stir in tomato paste, dried basil, oregano, and thyme. Cook, stirring frequently, for 5 minutes.
04 -
Pour in fire-roasted tomatoes, cannellini beans, vegetable or chicken stock, and add the parmesan rind.
05 -
Bring mixture to a gentle boil, then reduce heat to low and cover. Let simmer for 20 minutes, stirring occasionally.
06 -
During the last 10 minutes of simmering, keep the lid on to allow the parmesan rind to fully infuse the soup.
07 -
Remove the lid, then stir in heavy cream, grated Parmesan cheese, and fresh spinach. Simmer for an additional 5 to 10 minutes until cheese melts and spinach wilts.
08 -
Taste the soup and adjust salt and pepper if needed. Serve hot, garnished with extra Parmesan cheese and crushed red pepper flakes if desired.
# Extra Tips:
01 -
To create a richer texture, mash some beans or blend a portion before adding cream. For a dairy-free version, substitute heavy cream with coconut milk.
02 -
This soup stores well in the refrigerator for up to 4 days. Freeze without spinach for up to 2 months.
03 -
For added protein, incorporate Italian sausage or shredded rotisserie chicken. Kale or Swiss chard can be used in place of spinach.