Creamy Parmesan Tuscano Soup (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 sweet onion, diced
03 -
4 garlic cloves, minced
04 -
Kosher salt and pepper, to taste
05 -
1 tablespoon tomato paste
06 -
1 teaspoon dried basil
07 -
½ teaspoon dried oregano
08 -
¼ teaspoon dried thyme
09 -
1 (14-ounce) can fire-roasted tomatoes
10 -
2 (14-ounce) cans cannellini beans, drained and rinsed
11 -
4 cups vegetable or chicken stock
12 -
1 parmesan rind
13 -
1 cup heavy cream
14 -
½ cup finely grated parmesan cheese, plus more for topping
15 -
5 ounces fresh spinach, or frozen spinach
16 -
Crushed red pepper, for topping
# Instructions:
01 -
Heat the 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.
02 -
Stir in the tomato paste, basil, oregano, and thyme. Continue to cook for 5 more minutes, stirring often, until the tomato paste darkens.
03 -
Add the tomatoes, 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.
04 -
Remove the lid and stir in the cream. Add the 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.
05 -
Serve hot, topped with extra parmesan cheese and crushed red pepper.