Creamy Parmesan Tuscano Soup
Indulge in this comforting soup that blends rich flavors and creamy textures, perfect for any cozy night in.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 sweet onion, diced
- 1 parmesan rind
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- ½ teaspoon dried oregano
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1 cup heavy cream
- 1 teaspoon dried basil
- 5 ounces fresh spinach
- ¼ teaspoon dried thyme
- Crushed red pepper, for topping
- 2 (14-ounce cans) cannellini beans, drained and rinsed
- ½ cup finely grated parmesan cheese
- 4 cups vegetable or chicken stock
- 1 (14-ounce can) fire-roasted tomatoes
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic with a pinch of salt and pepper. Cook, stirring often, until the onions are soft, about 5 minutes.
- Stir in the tomato paste, dried basil, oregano, and thyme. Continue cooking for another 5 minutes, stirring often, until the tomato paste darkens.
- Add the fire-roasted tomatoes, cannellini beans, stock, and parmesan rind. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, removing the lid for the last 10 minutes.
- Remove the lid and stir in the heavy cream. Add the finely grated parmesan cheese and spinach. Continue to cook for an additional 5-10 minutes, stirring often, until the cheese is melted and the spinach is wilted. Adjust seasoning with more salt and pepper as needed.
- Ladle the soup into bowls and top with extra parmesan cheese and a sprinkle of crushed red pepper. Serve hot and enjoy!
Nutrition
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 70mg