Creamy Parmesan Spinach and White Bean Soup

Ingredients:

• 1 tablespoon olive oil
• 1 large sweet onion, finely diced
• 4 garlic cloves, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon dried thyme
• 1 (14-ounce) can fire-roasted diced tomatoes
• 2 (14-ounce) cans cannellini beans, drained and rinsed
• 4 cups vegetable or chicken stock
• 1 parmesan rind (optional but highly recommended for depth of flavor)
• 1 cup heavy cream (for a luxurious, creamy texture)
• ½ cup finely grated parmesan cheese, plus extra for garnish
• 5 ounces fresh spinach (or 1 cup frozen spinach, thawed and drained)
• Crushed red pepper flakes, for topping
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Sauté the Aromatics:

• Heat the oil: In a large heavy-bottomed pot, heat the olive oil over medium heat.
• Sauté the onion and garlic: Add the finely diced onion and minced garlic along with a pinch of salt and pepper. Cook, stirring frequently, for about 5 minutes, or until the onions become soft and translucent, and the garlic is fragrant but not browned.

2. Build the Base:

• Tomato paste and herbs: Stir in the tomato paste, dried basil, oregano, and thyme. Continue cooking for another 5 minutes, stirring often to ensure the tomato paste deepens in color and caramelizes slightly, which will give your soup a rich, complex flavor.

3. Add the Main Ingredients:

• Tomatoes, beans, and stock: Pour in the fire-roasted diced tomatoes, cannellini beans, and vegetable or chicken stock. Toss in the parmesan rind for an extra layer of umami richness. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
• Simmer: Let the soup simmer uncovered for 20 minutes, allowing the flavors to meld. After the first 10 minutes, partially cover the pot to lock in moisture, stirring occasionally.

4. Add Cream and Cheese:

• Cream and parmesan: After 20 minutes, remove the lid and stir in the heavy cream. Gradually add the grated parmesan cheese, stirring until fully melted and incorporated. This step will thicken the soup and make it irresistibly creamy.

5. Add the Spinach:

• Fresh spinach: Stir in the fresh spinach (or thawed frozen spinach), and cook for an additional 5-10 minutes until the spinach is wilted and tender.
• Season: Taste and adjust the seasoning with more salt and pepper if needed.

6. Serve:

• Ladle and garnish: Ladle the soup into bowls, and top with extra grated parmesan cheese, crushed red pepper flakes, and a sprinkle of fresh herbs like basil or parsley if desired.

7. Pairing:

• Serve with crusty bread, warm garlic knots, or a side of roasted vegetables for a hearty and satisfying meal.

Tips:

• Parmesan rind: If you don’t have a parmesan rind, you can add extra grated parmesan or even a splash of soy sauce to mimic the depth of flavor.
• Protein boost: For a more filling soup, you can stir in some cooked shredded chicken or sausage.
• Texture: If you prefer a smoother soup, you can blend a portion of the beans before adding them to the pot for a thicker consistency.

Nutritional Information:

• Calories: ~350 kcal per serving
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 4

Enjoy your creamy, savory Parmesan Spinach and White Bean Soup—the perfect balance of warmth, richness, and fresh flavors!