1. Heat Olive Oil:
In a large pot over medium heat, warm the olive oil. Add the diced onion and minced garlic, seasoning with a pinch of salt and pepper. Cook, stirring often, until the onions soften (about 5 minutes).
2. Add Spices:
Stir in the tomato paste, dried basil, dried oregano, and dried thyme. Continue cooking for 5 more minutes, stirring frequently, until the tomato paste darkens.
3. Combine Ingredients:
Add the fire-roasted tomatoes, cannellini beans, stock, and parmesan rind. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, uncovering for the last 10 minutes.
4. Finish the Soup:
Remove the lid and stir in the heavy cream. Add the grated parmesan cheese and spinach. Cook for an additional 5 to 10 minutes, stirring often, until the cheese melts and the spinach wilts. Adjust seasoning with additional salt and pepper if needed.
5. Serve:
Ladle the soup into bowls and top with extra parmesan cheese and crushed red pepper.
Details:
– Prep Time: 10 minutes
– Cooking Time: 40 minutes
– Total Time: 50 minutes
– Calories: 300 kcal per serving
– Servings: 4
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