Fire Roasted Parmesan & White Bean Soup Recipe
This Fire Roasted Parmesan & White Bean Soup is a comforting and hearty dish combining creamy cannellini beans, fire roasted tomatoes, and savory Parmesan for a rich, satisfying flavor. Enhanced with fresh spinach and a hint of red pepper, this soup is perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Main 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
- 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
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, seasoning with a big pinch of salt and pepper. Cook while stirring often until the onions soften, about 5 minutes.
- Add Herbs and Tomato Paste: Stir in the tomato paste, dried basil, oregano, and thyme. Continue cooking, stirring often, until the tomato paste darkens and deepens in color, about 5 minutes.
- Combine Main Ingredients and Simmer: Add the fire roasted tomatoes, cannellini beans, vegetable or chicken stock, and the parmesan rind to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 20 minutes, covering the pot for the last 10 minutes.
- Finish Soup with Cream, Cheese, and Spinach: Remove the lid and stir in the heavy cream. Next, add the grated parmesan cheese and fresh spinach. Cook for an additional 5 to 10 minutes, stirring often until the cheese melts and the spinach wilts. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the soup immediately, topped with extra grated parmesan cheese and a sprinkle of crushed red pepper for a little heat.
Notes
- You can substitute frozen spinach instead of fresh; just add it directly without thawing.
- Using a parmesan rind adds great depth of flavor and can be saved from a block of parmesan cheese for future soups.
- For a richer soup, you can add an extra splash of cream or use half-and-half instead.
- Adjust crushed red pepper to your preferred level of spiciness or omit for a milder soup.
- This soup can be made vegetarian by using vegetable stock instead of chicken stock.
