Description
Creamy Parmesan tomato soup with cannellini beans, spinach, and fire-roasted tomatoes—comfort in a bowl.
Ingredients
→ Vegetables and Aromatics
- 1 medium sweet onion, diced
- 4 garlic cloves, minced
- 5 ounces fresh spinach or frozen spinach
→ Canned and Jarred
- 14 ounces fire-roasted tomatoes
- 28 ounces cannellini beans, drained and rinsed
→ Dairy
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, plus extra for serving
- 1 Parmesan rind
→ Oils and Seasonings
- 1 tablespoon olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Crushed red pepper, for serving
→ Broth
- 4 cups vegetable or chicken stock
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic with a pinch of salt and black pepper. Sauté for 5 minutes until onion softens.
2. Stir in tomato paste, dried basil, dried oregano, and dried thyme. Cook for 5 minutes, stirring frequently, until tomato paste deepens in color and spices become fragrant.
3. Add fire-roasted tomatoes, cannellini beans, vegetable or chicken stock, and parmesan rind. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally. Keep covered for the last 10 minutes.
4. Remove lid and stir in heavy cream, grated Parmesan cheese, and spinach. Simmer for 5 to 10 minutes until cheese is melted and spinach is wilted.
5. Taste and adjust seasoning with additional salt and black pepper if needed. Serve hot, garnished with extra Parmesan and a pinch of crushed red pepper.
Notes
For a robust flavor, simmer with the parmesan rind throughout cooking, then discard before serving.
Use fresh spinach for a brighter flavor or frozen for convenience.
This soup is naturally gluten-free—always verify with packaged ingredients.
To make it lighter, substitute half-and-half or whole milk for the heavy cream.
Great for meal prep—flavors deepen even more the next day.