Creamy Parmesan Tomato and Cannellini Bean Soup
Indulge in the rich flavors of our Creamy Parmesan Tuscano Soup. A hearty blend of fresh vegetables, savory Parmesan, and Tuscan-inspired seasonings.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced
- 4 garlic cloves minced
- Kosher salt and 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 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 the olive oil in a large pot over medium heat. Add the onion and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes.
- Stir in the tomato paste, basil, oregano, and thyme. Continue to cook for 5 more minutes, stirring often, until the tomato paste darkens.
- Add the tomatoes, beans, stock, and parmesan rind. Bring to a boil, then reduce to a simmer and cook for 20 minutes, covering for the last 10 minutes.
- Remove the lid and stir in the cream. Add the parmesan cheese and spinach. Cook for 5 to 10 more minutes, stirring often, until the cheese melts and the spinach wilts. Season with additional salt and pepper.
- Serve hot, topped with extra parmesan cheese and crushed red pepper.
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