Description
A rich and creamy Italian-inspired soup featuring cannellini beans, Parmesan, spinach, and a touch of heat, perfect for cozy nights.
Ingredients
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 cups low-sodium chicken broth
1 can cannellini beans, drained and rinsed
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 cups spinach, roughly chopped
1/2 teaspoon dried basil
Salt and freshly ground black pepper, to taste
Instructions
1. Heat olive oil in a large soup pot over medium heat until shimmering.
2. Add diced onion and sauté for about 5 minutes until soft and translucent.
3. Stir in garlic and red pepper flakes; cook for 1 minute, being careful not to burn the garlic.
4. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
5. Add cannellini beans and simmer for 10 minutes to allow flavors to blend.
6. Reduce heat to low, stir in heavy cream, and add Parmesan, stirring until fully melted.
7. Add chopped spinach and cook for a few minutes until wilted.
8. Stir in dried basil, then season with salt and pepper to taste.
9. Ladle soup into bowls and top with additional Parmesan, if desired. Serve warm.
Notes
For a twist, substitute spinach with kale or baby arugula.
Use freshly grated Parmesan for the best melting and flavor.
Low-sodium chicken broth allows better control over seasoning.
This soup pairs beautifully with crusty bread or a light salad.