Fire Roasted Parmesan & White Bean Soup Recipe
A comforting and flavorful Fire Roasted Parmesan & White Bean Soup that combines creamy cannellini beans, fire roasted tomatoes, fresh spinach, and rich parmesan cheese for a hearty and delicious meal perfect for any season.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
Soup Base
- 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
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
Main Ingredients
- 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
Final Additions
- 1 cup heavy cream
- 1/2 cup finely grated parmesan cheese, plus more for topping
- 5 ounces fresh spinach (frozen is fine too)
Garnish
- 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 along with a big pinch of kosher salt and pepper. Cook, stirring often, until the onions soften and become translucent, about 5 minutes.
- Add Herbs and Tomato Paste: Stir in the tomato paste, dried basil, dried oregano, and dried thyme. Continue cooking and stirring for another 5 minutes until the tomato paste darkens in color and flavors meld.
- Combine Main Ingredients: Add in the fire roasted tomatoes, drained cannellini beans, vegetable or chicken stock, and the parmesan rind. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to a simmer and cook uncovered for 10 minutes, then cover and continue simmering for another 10 minutes to develop flavors.
- Incorporate Dairy and Greens: Remove the lid and stir in the heavy cream, grated parmesan cheese, and 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: Ladle the soup into bowls and top with extra grated parmesan and crushed red pepper to taste. Serve immediately for best flavor.
Notes
- Using frozen spinach works well if fresh is not available.
- The parmesan rind adds a wonderful depth of flavor but can be omitted if unavailable.
- For a thicker soup, blend a portion of the soup before adding cream.
- Adjust the amount of crushed red pepper based on your spice preference.
- Vegetarian option: use vegetable stock instead of chicken stock.
