Tuscan White Bean + Parmesan Soup
Cozy, soothing, rustic Italian-inspired soup with white beans, fire-roasted tomatoes, parmesan, and spinach.
Print Recipe
Ingredients
- 1 tbsp avocado oil
- 1 onion diced
- 4 garlic cloves minced
- Kosher salt & black pepper to taste
- 1 tbsp tomato paste
- 1 tsp dried basil
- ½ tsp dried oregano
- ¼ tsp dried thyme
- 1 14 oz can fire-roasted tomatoes
- 1 14 oz can cannellini beans, drained and rinsed
- 1 cup very small pasta shells
- 4 cups vegetable or chicken stock
- 1 parmesan rind
- ½ cup finely grated parmesan cheese plus more for topping
- 5 oz fresh spinach frozen works too
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, 4–5 minutes. Stir in the minced garlic and cook for 1 minute.
- Add Tomato Paste + Herbs: Stir in the tomato paste, basil, oregano, and thyme. Cook for 1–2 minutes to deepen the flavor.
- Add Tomatoes, Beans & Broth: Pour in the fire-roasted tomatoes, cannellini beans, and stock. Stir to combine.
- Add the Parmesan Rind: Drop in the parmesan rind and bring the soup to a gentle boil. Reduce heat and simmer for 15 minutes to infuse the broth.
- Add the Pasta: Stir in your pasta of choice; mine was very small and only needed a few minutes to become al dente. Add more broth or cream as needed to reach your preferred consistency.
- Add Parmesan: Stir in the grated parmesan until melted and creamy.
- Add Spinach: (Remove the rind) Fold in the spinach and cook until wilted, 1–2 minutes. Season with salt and black pepper to taste.
- Serve: Ladle into bowls and top with extra parmesan, cracked pepper, and warm crusty bread on the side.
Servings: 6