Description
A creamy, hearty soup inspired by Tuscan flavors, made with cannellini beans, fire-roasted tomatoes, fresh spinach, Parmesan, and cream. This comforting dish delivers rich umami and vibrant color—perfect for a cozy weeknight dinner.
Ingredients
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 tbsp tomato paste
4 cups chicken or vegetable broth
1 can (14.5 oz) fire-roasted tomatoes
2 cans (15 oz each) cannellini beans, rinsed and drained
1 Parmesan rind (optional, for flavor)
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 cups fresh spinach leaves
1 tsp smoked paprika or red pepper flakes (optional)
1 tsp dried thyme or 2 fresh thyme sprigs
Salt and black pepper to taste
Fresh basil and extra Parmesan for garnish
Instructions
Heat olive oil in a large pot over medium heat. Sauté the onion until translucent.
Add garlic and tomato paste, cooking until the paste darkens slightly.
Stir in thyme, broth, fire-roasted tomatoes, cannellini beans, and Parmesan rind. Bring to a boil, then reduce to a simmer for 20–25 minutes.
Optional: Blend 1 cup of soup and return to the pot for a thicker texture.
Reduce heat to low. Stir in heavy cream and Parmesan cheese until melted and creamy.
Add spinach and cook until just wilted.
Season with salt, black pepper, and smoked paprika or red pepper flakes if using.
Serve hot, garnished with basil and extra Parmesan.
Notes
For vegan: use cashew cream or coconut cream, vegetable broth, and nutritional yeast instead of Parmesan.
For gluten-free: ensure broth and Parmesan are certified gluten-free.
Freezing tip: freeze before adding cream and Parmesan for the best texture.
Leftovers taste richer the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: Approx. 380 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 60 mg