Description
A velvety tomato soup enriched with protein-packed cannellini beans and savory Parmesan cheese. This one-pot meal is hearty, comforting, and easy to prepare.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent.
- Stir in diced tomatoes, vegetable broth, and dried oregano. Bring to a boil, then simmer on low for 10 minutes.
- Add the drained cannellini beans and simmer for another 10 minutes.
- Use an immersion blender to partially blend the soup, leaving some whole beans for texture.
- Stir in Parmesan cheese and baby spinach. Remove from heat once the cheese is melted and spinach is wilted.
- Season with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian-inspired