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Fire Roasted Parmesan & White Bean Soup

Fire Roasted Parmesan & White Bean Soup

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Warm up with a bowl of Fire Roasted Parmesan & White Bean Soup, a comforting dish perfect for chilly evenings! This creamy soup is packed with robust flavors from fire-roasted tomatoes and hearty cannellini beans, making it an ideal option for weeknight meals or cozy family gatherings. With its rich texture and delightful aroma, every spoonful feels like a warm hug. Best of all, this easy-to-make recipe comes together in under an hour, allowing you to enjoy delicious homemade goodness without the fuss. Whether you’re meal prepping for the week or impressing guests at dinner, this flavorful soup is sure to please.

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 (frozen is fine too)
  • Crushed red pepper for topping

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté diced onion and minced garlic until softened (about 5 minutes).
  2. Stir in tomato paste, dried basil, oregano, and thyme; cook for an additional 5 minutes to deepen flavors.
  3. Add fire roasted tomatoes, cannellini beans, vegetable stock, and parmesan rind. Bring to a boil then reduce to a simmer and cover for 10 minutes.
  4. Remove lid and stir in heavy cream, parmesan cheese, and fresh spinach. Cook for another 5-10 minutes until creamy and well combined.
  5. Serve hot, garnished with extra parmesan and crushed red pepper if desired.

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