Description
Warm up with a bowl of Fire Roasted Parmesan & White Bean Soup, a comforting dish that envelops you with rich flavors and creamy goodness. This soup is perfect for chilly evenings or when you seek something nurturing and satisfying. With its easy preparation in just under an hour, it’s ideal for busy weeknights or meal prep. The combination of fire roasted tomatoes, hearty white beans, and parmesan creates a delightful medley that will surely become a family favorite. Enjoy it fresh or store it for later – either way, it’s a cozy hug in a bowl!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and pepper
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 (14-ounce can) fire roasted tomatoes
- 2 (14-ounce cans) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken stock
- 1 parmesan rind
- 1 cup heavy cream
- ½ cup finely grated parmesan cheese (plus more for topping)
- 5 ounces fresh spinach (frozen is fine too)
- Crushed red pepper (for topping)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion and minced garlic with salt and pepper until onions are tender (about 5 minutes).
- Stir in tomato paste, dried basil, oregano, and thyme; cook for 5 minutes to deepen flavors.
- Add fire roasted tomatoes, cannellini beans, stock, and parmesan rind. Bring to a boil, then reduce to simmer for 10 minutes.
- Remove lid and stir in heavy cream, parmesan cheese, and fresh spinach; cook for another 5-10 minutes until creamy.
- Adjust seasoning with salt and pepper before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 50mg