Tuscan Soup

재료

Tuscan Parmesan Cream Soup 🧄

Ingredients:

2 tbsp olive oil

1 small onion, chopped

3 garlic cloves, minced

1/4 tsp red pepper flakes (optional)

2 cans (15 oz each) cannellini beans, drained & rinsed

1/2 cup chopped sun-dried tomatoes (in oil, drained)

1/2 tsp dried thyme

4 cups low-sodium chicken or vegetable broth

1 cup chopped fresh spinach or kale

1/2 cup heavy cream

1/2 cup grated parmesan

Salt & black pepper, to taste

Directions:

In a large pot, heat olive oil over medium heat. Add onion and sauté until soft, about 5 minutes.

Stir in garlic and red pepper flakes and cook for 30 seconds until fragrant.

Add beans, sun-dried tomatoes, thyme, and broth. Bring to a simmer.

Let simmer for 15 minutes, then lightly mash some of the beans with a spoon to thicken the soup.

Add spinach, cream, and parmesan. Stir gently and cook for another 5 minutes until greens are wilted and soup is creamy.

Season with salt and pepper to taste. Serve hot with crusty bread or garlic toast.

Rena’s Tip: Want it heartier? Stir in cooked chicken or serve with a poached egg on top — Nonna’s version always had an extra protein surprise tucked in.

Nutritional Information:

⏰ Prep Time: 10 minutes

🔥 Cooking Time: 25 minutes

⏳ Total Time: 35 minutes

⚡ Calories: ~280 per bowl

🍽️ Servings: 4–6