Tomato and White Bean Soup with Spinach and Parmesan
 A delicious white bean soup with a base of fire-roasted tomatoes in a Parmesan broth, loaded with creamy white beans, spinach, and Parmesan cheese. So simple, comforting, and tasty.Â
I prepared this easy tomato and white bean soup with spinach and parmesan recipe, and it was the perfect way to use up some white cannellini beans I had just soaked the night before. Everyone mentioned how wonderful the soup smelled while it simmered, and it tasted amazing. We all loved this warm and cozy white bean tomato soup and thought it paired nicely with a simple salad and some crusty bread.
Tomato and White Bean Soup with Spinach and Parmesan
Ingredients:
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 large garlic cloves (or 4 small), minced
- Sea salt and freshly cracked black pepper, to taste
- 1 tbsp tomato paste
- 1 tsp dried basil
- ½ tsp dried oregano
- ¼ tsp dried thyme
- Crushed red pepper flakes, to taste
- 1 (14-oz can) fire-roasted tomatoes
- 3 cups cannellini beans, soaked overnight or (14-oz cans) cannellini beans, drained and rinsed
- 4 cups chicken broth or (vegetable broth for a vegetarian version)
- 1 Parmesan rind
- 1 cup heavy cream
- ½ cup finely grated Parmesan cheese, plus more for topping
- 5 oz fresh spinach
How to Make Tomato and White Bean Soup with Spinach and Parmesan
Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook, stirring often, for 5 minutes. Add the garlic and season with sea salt and freshly cracked black pepper to taste. Cook, stirring constantly, for 1 minute.
Add the tomato paste, basil, oregano, thyme, and crushed red pepper flakes, and cook, stirring often, for 3-4 minutes.
Add in the fire-roasted tomatoes, cannellini beans, broth, and parmesan rind. Bring the mixture to a boil, then reduce it to a simmer, cover with a lid, and cook for 2½-3 hours, stirring occasionally, if using soaked beans. Side Note: If you are using canned beans, you only need to cook for 45 minutes.
Remove the lid and discard the Parmesan rind.
Stir in the cream, Parmesan cheese, and the spinach. Cook for 5-10 minutes, stirring often, as the cheese melts and spinach wilts. Taste the soup and season with sea salt and freshly cracked black pepper as needed.
Serve immediately, with extra parmesan and crushed red pepper flakes on the side. Enjoy.
Equipment
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 large garlic cloves or 4 small, minced
- Sea salt and freshly cracked black pepper to taste
- 1 tbsp tomato paste
- 1 tsp dried basil
- ½ tsp dried oregano
- ¼ tsp dried thyme
- Crushed red pepper flakes to taste
- 1 14-oz can fire-roasted tomatoes
- 3 cups cannellini beans soaked overnight or (14-oz cans) cannellini beans, drained and rinsed
- 4 cups chicken broth (vegetable broth for a vegetarian version)
- 1 Parmesan rind
- 1 cup heavy cream
- ½ cup finely grated parmesan cheese plus more for topping
- 5 oz fresh spinach
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook, stirring often, for 5 minutes.
- Add the garlic and season with sea salt and freshly cracked black pepper to taste. Cook, stirring constantly, for 1 minute.
- Add the tomato paste, basil, oregano, thyme, and crushed red pepper flakes, and cook, stirring often, for 3-4 minutes.
- Add in the fire-roasted tomatoes, cannellini beans, broth, and parmesan rind. Bring the mixture to a boil, then reduce it to a simmer, cover with a lid, and cook for 2½-3 hours, stirring occasionally, if using soaked beans. Side Note: If you are using canned beans, you only need to cook the soup for 45 minutes.
- Remove the lid and discard the Parmesan rind.
- Stir in the cream, Parmesan cheese, and the spinach. Cook for 5-10 minutes, stirring often, as the cheese melts and spinach wilts. Taste the soup and season with sea salt and freshly cracked black pepper as needed.
- Serve immediately, with extra parmesan and crushed red pepper flakes on the side. Enjoy.
So creamy and comforting!