Roasted Tomato and White Bean Soup

• servings: 4 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

1 onion, chopped

4 garlic cloves, chopped

½ cup sundried tomatoes packed in oil, drained and roughly chopped

1 pint cherry tomatoes

1 can white beans

1 teaspoon Italian seasoning

½ teaspoon chili flakes

Kosher salt, to taste

2 – 3 cups chicken broth

½ cup grated parmesan, plus more for serving

5 cups fresh baby spinach

Splash of cream (optional)

Optional garnish: chopped Italian parsley

Directions

In a dutch oven, warm 1 tablespoon of the oil from the jar of sun-dried tomatoes. Sauté the onion and garlic over medium heat for about 5 minutes. Add the sundried tomatoes and cherry tomatoes and sauté for about 5 minutes, just until cherry tomatoes start to burst.

Add the white beans, Italian seasoning, a big pinch of salt, chili flakes, and chicken broth. Stir together, then transfer half the soup to a blender. Blend until mostly smooth, then return back to pot.

Add parmesan, spinach. and cream, if using. Stir well, just until spinach is wilted, then serve topped with more parmesan.