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Fire Roasted Parmesan & White Bean Soup

Fire Roasted Parmesan & White Bean Soup
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Cozy up with a bowl of Fire Roasted Parmesan & White Bean Soup that warms you from the inside out. This creamy, flavorful soup combines fire-roasted tomatoes and hearty cannellini beans, creating a comforting dish perfect for busy weeknights or family gatherings. Enhanced with fresh spinach and rich parmesan cheese, every spoonful is a delightful experience that leaves everyone asking for more. Easy to prepare and make ahead, this nutritious soup is a fantastic way to gather loved ones around the dinner table during chilly evenings.

Ingredients

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  • 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
  • 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

  1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, seasoning with salt and pepper. Sauté until softened (about 5 minutes).
  2. Stir in tomato paste, basil, oregano, and thyme; cook for another 5 minutes.
  3. Add fire roasted tomatoes, rinsed cannellini beans, stock, and parmesan rind. Bring to a boil then reduce heat to simmer uncovered for 20 minutes.
  4. Stir in heavy cream, grated parmesan cheese, and spinach; cook for an additional 5–10 minutes until well combined.
  5. Serve hot with extra parmesan cheese and crushed red pepper on top.

Nutrition

Find it online: https://homemademealplan.com/fire-roasted-parmesan-white-bean-soup/