Description
This creamy white bean tomato soup is a comforting and flavorful dish featuring tender cannellini beans, rich tomatoes, and fresh baby spinach, all blended to a smooth consistency and enriched with Parmesan cheese and cream. Crispy homemade oregano and garlic croutons add the perfect crunchy topping, making this soup an ideal meal for any season.
Ingredients
Scale
Croutons
- 8 oz. ciabatta, cut into 1″ squares
- 2 Tbsp. extra-virgin olive oil
- 3/4 tsp. dried oregano
- 1/4 tsp. garlic powder
- Kosher salt, to taste
Soup
- 1 Tbsp. extra-virgin olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1/4 cup tomato paste
- 1 (28-oz.) can whole peeled tomatoes
- 2 cups low-sodium chicken or vegetable broth
- 2 (15-oz.) cans cannellini beans, rinsed and drained, divided
- 1 tsp. dried oregano
- Pinch of crushed red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 cups packed baby spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 cup heavy cream
Instructions
- Prepare Croutons: Preheat the oven to 350°F. On a baking sheet, toss the ciabatta bread cubes with extra-virgin olive oil, dried oregano, garlic powder, and a large pinch of kosher salt until evenly coated. Spread the bread in a single layer on the sheet.
- Bake Croutons: Place the baking sheet in the oven and bake for 15 to 18 minutes, shaking the pan halfway through to ensure even cooking, until the croutons are golden brown and crispy. Remove and set aside.
- Sauté Aromatics: In a large pot over medium heat, heat 1 tablespoon of olive oil. Add the chopped onion and cook, stirring frequently, until softened, about 8 minutes. Add the chopped garlic and cook for an additional minute until fragrant.
- Add Tomato Paste: Stir in the tomato paste, cooking for about 2 minutes until the onions are coated and the paste darkens slightly.
- Combine Base Ingredients: Add the whole peeled tomatoes, chicken or vegetable broth, and 1 cup of the rinsed cannellini beans to the pot. Stir in dried oregano and crushed red pepper flakes, then season with kosher salt and freshly ground black pepper to taste.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes until slightly reduced and flavors meld together.
- Puree Soup: Remove the pot from heat and carefully blend the soup until smooth using an immersion blender. Alternatively, transfer the soup in batches to a standard blender and blend carefully, allowing steam to escape between intervals to avoid pressure build-up.
- Add Final Ingredients: Return the pureed soup to medium-low heat. Stir in the baby spinach, grated Parmesan cheese, heavy cream, and the remaining cannellini beans. Simmer gently for about 10 minutes, stirring occasionally until the spinach wilts and the cheese melts and blends into the soup.
- Serve: Ladle the soup into bowls and top with the homemade croutons and additional grated Parmesan cheese. Serve warm and enjoy.
Notes
- To make the croutons extra crunchy, consider broiling them for an additional 1-2 minutes but watch closely to prevent burning.
- If you prefer a chunkier soup, reserve more beans before pureeing and add them in the last step.
- Use vegetable broth to make this soup vegetarian friendly.
- For a lighter version, substitute heavy cream with half-and-half or omit entirely.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent curdling of the cream.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 20 mg
