This rich and creamy Parmesan Tuscano Soup combines savory ingredients like garlic, onion, fresh spinach, and creamy Parmesan cheese for a heartwarming and flavorful dish. The addition of fire-roasted tomatoes and cannellini beans makes it a comforting meal perfect for chilly days.
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 spinach works too)
- Crushed red pepper, for topping
Instructions:
- Prepare the Base
Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and minced garlic, seasoning with a pinch of kosher salt and black pepper. Cook, stirring often, until the onion becomes soft and translucent—around 5 minutes. The key here is to let the garlic and onion develop their flavors without burning. - Develop the Flavors
Stir in the tomato paste, dried basil, oregano, and thyme. Continue cooking for another 5 minutes, stirring occasionally, until the tomato paste darkens slightly. This step enhances the depth of flavor and brings out the richness of the herbs and tomato. - Add Liquids and Beans
Next, add the fire-roasted tomatoes, rinsed cannellini beans, vegetable or chicken stock, and the parmesan rind into the pot. The parmesan rind infuses the soup with an extra layer of flavor as it simmers. Bring the mixture to a simmer over medium heat and cook for about 15-20 minutes, allowing the flavors to meld together. - Creamy Finish
Once the soup has simmered, add the heavy cream and finely grated Parmesan cheese. Stir well to incorporate the cheese and cream, creating a velvety texture. Add the spinach, stirring until it wilts and becomes tender. If using frozen spinach, just allow it to thaw and warm through. - Adjust Seasoning
Taste the soup and adjust the seasoning, adding more salt, pepper, or dried herbs as desired. If you prefer a spicier soup, add crushed red pepper flakes to your taste.
- Serve and Garnish
Ladle the soup into bowls and garnish with additional grated Parmesan cheese and a sprinkle of crushed red pepper flakes for some extra heat. This soup is rich, creamy, and full of comforting flavors that are perfect for a cozy meal.
Additional Tips:
- Vegetarian or Vegan Option: To make this soup vegan, replace the heavy cream with coconut cream or a non-dairy cream alternative. Omit the parmesan rind and use a vegan Parmesan or nutritional yeast for a cheesy flavor.
- Thicker Soup: For a thicker consistency, blend half of the soup with an immersion blender or in a regular blender, then return it to the pot. This will create a smooth, creamy texture while still keeping some chunks of beans and vegetables.
- Storage: Leftover soup can be stored in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months—just let it cool completely before transferring to a freezer-safe container.
This hearty and delicious soup is sure to become a favorite for your family or guests, offering a perfect blend of creamy, savory, and slightly spicy flavors in each spoonful.