Despite my family complaining about my need to make all the soups, they enjoyed this new recipe. When I told them what kind of soup we were having for dinner, they grumbled and were unsure it – just based on the title.
The soup is easy to make and fairly inexpensive to make. The parmesan flavor is pretty strong but we all love parm, so it wasn’t an issue. I swapped kale for spinach since that’s what I had on hand and served with a slice of crusty bread.
1 Tbsp olive oil
1 medium onion, diced
4 garlic cloves, minced
1 Tbsp tomato paste
2 tsp dried Italian seasoning
14 oz can fire roasted tomatoes, diced
2 – 14 oz cans 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
5 oz fresh spinach or kale, chopped
Salt and fresh ground pepper
In a large pot, heat the oil over medium heat. Saute the onion and garlic until the onion is starting to soften. Add in the tomato paste, Italian seasoning and season with salt and pepper. Cook for 5 minutes, stirring until the tomato paste cooks and darkens in color.
Add in the tomatoes, beans, stock and parmesan rind. Bring the soup to a boil and then reduce heat. Simmer for 10 minutes and then cover with a lid and cook for another 10 minutes. Stir in the cream, parmesan and spinach. Stirring often, cook for another 5 to 10 minutes until the cheese has melted and the spinach is cooked. Season with additional salt and pepper if needed. Ladle into a bowl and top with crushed red pepper flakes and more grated parmesan, if desired.
Source: How Sweet Eats
Join Us, Pull up a Chair 