Parmesan Tomato Cannellini Bean (Print-Friendly Recipe)

Creamy tomato and cannellini bean soup with Parmesan and fresh spinach, seasoned with Italian herbs.

# Ingredients List:

→ Produce

01 - 1 medium sweet onion, diced
02 - 4 garlic cloves, minced
03 - 5 oz fresh spinach

→ Canned Goods

04 - 14 oz fire-roasted tomatoes
05 - 28 oz cannellini beans, drained and rinsed

→ Dairy

06 - 1 cup heavy cream
07 - ½ cup finely grated Parmesan cheese
08 - 1 Parmesan rind

→ Pantry

09 - 1 tablespoon olive oil
10 - 1 tablespoon tomato paste
11 - 1 teaspoon dried basil
12 - ½ teaspoon dried oregano
13 - ¼ teaspoon dried thyme
14 - Kosher salt, to taste
15 - Black pepper, to taste
16 - Crushed red pepper flakes (optional)

→ Liquids

17 - 4 cups vegetable or chicken stock

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, seasoning with salt and pepper. Sauté for 5 minutes until softened and fragrant.
02 - Stir in tomato paste, dried basil, oregano, and thyme. Cook for 5 minutes, stirring frequently to enhance flavors.
03 - Add fire-roasted tomatoes, cannellini beans, stock, and Parmesan rind to the pot. Bring to a gentle boil.
04 - Reduce heat to low, cover the pot, and let simmer for 20 minutes, stirring occasionally to prevent sticking. Keep lid on during the last 10 minutes for optimal infusion.
05 - Remove the lid and stir in heavy cream, grated Parmesan cheese, and fresh spinach. Simmer for an additional 5 to 10 minutes until cheese melts and spinach wilts.
06 - Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with extra Parmesan and crushed red pepper flakes if desired.

# Extra Information:

01 - For a heartier option, add Italian sausage or shredded rotisserie chicken. Kale or Swiss chard may be used in place of spinach. To create a dairy-free variation, substitute heavy cream with coconut milk.
02 - To thicken, mash some beans or blend part of the soup before adding the cream. Store leftovers refrigerated for up to 4 days or freeze without spinach for up to 2 months.

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