Fire Roasted White Bean Soup
Rating
This fire roasted white bean soup is so easy and delicious. A base of fire roasted tomatoes in a parmesan broth, filled with creamy white beans, spinach and parmesan cheese.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 (14-ounce can) fire roasted tomatoes
- 2 (14-ounce cans) cannellini beans, drained and rinsed
- 4 cups vegetable or chicken stock
- 1 parmesan rind
- 1 cup heavy cream
- ½ cup finely grated parmesan cheese, plus more for topping
- 5 ounces fresh spinach, frozen is fine too
- crushed red pepper, for topping
Instructions
- Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften a bit, for 5 minutes or so.
- Stir in the tomato paste, basil, oregano and thyme. Cook for another 5 minutes, stirring often, until the tomato paste darkens in color.
- Add in the tomatoes, beans, stock and parmesan rind. Bring the mixture to a boil, then reduce it to a simmer and cook for 20 minutes. Cover for the last 10 minutes.
- Remove the lid and stir in the cream. Stir in the parmesan cheese and the spinach. Cook for 5 to 10 more minutes, stirring often, as the cheese melts and spinach wilts. Taste and season the soup additionally with salt and pepper as needed.
- Serve immediately, topping with extra parmesan and crushed red pepper.
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