Description
Our Creamy Parmesan Tuscano Soup embodies the essence of comfort in every bowl. Rich with creamy textures and robust flavors, it combines the earthy tones of fire-roasted tomatoes and cannellini beans with the luxurious smoothness of parmesan and cream.This soup is not just a meal; it’s a comforting embrace that enriches your dining experience, perfect for those days when you need a touch of warmth and a burst of flavor. Whether it’s a family meal or a quiet evening alone, this soup promises satisfaction with every spoonful.
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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 300