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 bright tones—great for a cozy weeknight dinner.
Ingredients
- 2 tbsp olive oil
- 1 medium-sized 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
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Heat olive oil in a large pot over medium heat. Sauté the onion until translucent.
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Add garlic and tomato paste, cooking until the paste darkens slightly.
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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.
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Optional: Blend 1 cup of soup and return it to the pot for a thicker texture.
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Reduce the heat to low. Stir in heavy cream and Parmesan cheese until melted and creamy.
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Add spinach and cook until just wilted.
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Season with salt, black pepper, and smoked paprika or red pepper flakes if using.
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Serve hot, garnished with basil and extra Parmesan.
Notes
- 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