Fire Roasted Parmesan & White Bean Soup
If you’re craving a warm, comforting dish that embodies the essence of cozy nights in, try this Fire Roasted Parmesan & White Bean Soup! Rich, creamy, and bursting with flavor, this soup combines hearty cannellini beans with fire roasted tomatoes and aromatic herbs. Perfect for weeknight dinners or meal prepping for a satisfying lunch, it’s a favorite among family and friends. Plus, it’s incredibly easy to prepare and even better as leftovers. With its unique blend of ingredients and delightful textures, this soup is sure to become a staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 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, or frozen
- Crushed red pepper, for topping
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion and minced garlic until softened.
- Stir in tomato paste, dried herbs, salt, and pepper; cook for a few minutes.
- Add fire roasted tomatoes, drained cannellini beans, stock, and parmesan rind. Bring to a boil then reduce to simmer for 20 minutes.
- Remove lid and stir in heavy cream and spinach; mix until well combined.
- Season to taste with salt and pepper before serving.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 3g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 45mg