Fire Roasted Parmesan & White Bean Soup
User Reviews
5
Fire Roasted Parmesan & White Bean Soup
Description
This recipe starts by softening onions and garlic in olive oil, enhanced with tomato paste and dried herbs to build a flavorful base. Adding fire roasted tomatoes and rinsed cannellini beans contributes substance and sweetness while the Parmesan rind imparts savory umami during simmering. Vegetable or chicken stock forms the broth.
The soup is gently cooked to soften flavors, then finished with cream, Parmesan cheese, and spinach, which wilts into the mixture. The texture includes creamy broth with tender beans and soft greens, accented by the richness of dairy and a mild spice from optional crushed red pepper topping.
It is served hot with extra grated Parmesan and red pepper if desired, making it a warming choice for cooler days. The combination of ingredients creates complexity without heaviness, suitable alongside bread or a light salad for a complete meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced, sweet
- 4 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 1 tablespoon tomato paste
- 1 teaspoon basil dried
- ½ teaspoon oregano dried
- ¼ teaspoon thyme dried
- 1 (14-ounce can) fire roasted tomatoes
- 2 (14-ounce cans) cannellini beans drained and rinsed
- 4 cups vegetable stock or chicken stock
- 1 parmesan rind
- 1 cup heavy cream
- ½ cup Parmesan Cheese plus more for topping, finely grated
- 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. Stir in the onion and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften a bit, for 5 minutes or so.
- Stir in the tomato paste, basil, oregano and thyme. Cook for another 5 minutes, stirring often, until the tomato paste darkens in color.
- Add in the tomatoes, beans, stock and parmesan rind. Bring the mixture to a boil, then reduce it to a simmer and cook for 20 minutes. Cover for the last 10 minutes.
- Remove the lid and stir in the cream. Stir in the parmesan cheese and the spinach. Cook for 5 to 10 more minutes, stirring often, as the cheese melts and spinach wilts. Taste and season the soup additionally with salt and pepper as needed.
- Serve immediately, topping with extra parmesan and crushed red pepper.
User Reviews
Overall Rating
5
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