Creamy Parmesan Tuscano Soup 🧀🥣
Dive into the richness of our Creamy Parmesan Tuscano Soup tonight! Loaded with beans, spinach, and a touch of parmesan, it’s a bowl of pure comfort.
Ingredients:
1 tablespoon olive oil
1 sweet onion, diced
4 garlic cloves, minced
Kosher salt and pepper, to taste
1 tablespoon tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 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
1/2 cup finely grated parmesan cheese, plus more for topping
5 ounces fresh spinach (frozen is fine too)
Crushed red pepper, for topping
Directions:
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes.
Flavor Base: Stir in the tomato paste, basil, oregano, and thyme. Continue to cook for 5 more minutes, stirring often, until the tomato paste darkens.
Build Soup: Add the fire-roasted tomatoes, cannellini beans, stock, and parmesan rind. Bring to a boil, then reduce to a simmer and cook for 20 minutes, covering for the last 10 minutes.
Creamy Finish: Remove the lid and stir in the heavy cream. Add the grated parmesan cheese and spinach. Cook for 5 to 10 more minutes, stirring often, until the cheese melts and the spinach wilts. Season with additional salt and pepper.
Serve: Serve hot, topped with extra parmesan cheese and crushed red pepper.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes | Calories: 300 kcal | Servings: 4
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