Parmesan Tomato Cannellini Bean Soup

• total time: 37 minutes

Ingredients

1 tbsp olive oil

1 sweet onion, diced

4 garlic cloves, minced

Kosher salt and pepper, to taste

1 tbsp tomato paste

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp dried thyme

14 oz fire-roasted tomatoes

28 oz cannellini beans, drained and rinsed

4 cups vegetable or chicken stock

1 parmesan rind

1 cup heavy cream

1/2 cup finely grated Parmesan cheese, plus more for topping

5 oz fresh spinach (or frozen)

Crushed red pepper, for topping

Directions

Heat olive oil in a large pot over medium heat. Add onion and garlic with a pinch of salt and pepper. Sauté for 5 minutes until softened.

Stir in tomato paste, basil, oregano, and thyme. Cook for 5 minutes, stirring often, until the paste darkens and spices are fragrant.

Add fire-roasted tomatoes, beans, stock, and parmesan rind. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, stirring occasionally. Keep covered for the last 10 minutes.

Remove lid, stir in heavy cream, Parmesan, and spinach. Cook 5–10 minutes until cheese melts and spinach wilts.

Adjust seasoning with salt and pepper. Serve hot, topped with more Parmesan and crushed red pepper.