Creamy Tuscan Bean Soup

By Ben · cooked up in Sprig

Parmesan rind simmered with white beans transforms into liquid gold, creating the silkiest base without any cream. Wilted spinach and fire-roasted tomatoes add bursts of color and brightness to each spoonful. The kind of soup that makes a cold evening feel like a warm hug from an Italian grandmother's kitchen.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups chicken broth
• 1 parmesan rind
• 4 cups fresh spinach
• 1/2 cup heavy cream
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 1/2 cup freshly grated parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent.
2. Add minced garlic and oregano, cooking for another 30 seconds until fragrant.
3. Pour in the fire-roasted tomatoes, chicken broth, and add the parmesan rind. Bring to a gentle boil.

1. Add the cannellini beans and simmer for 10 minutes, allowing the parmesan rind to infuse the broth.
2. Using an immersion blender, partially blend the soup to create a creamy texture while leaving some whole beans for texture. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, then return to pot.
3. Stir in the heavy cream and fresh spinach, cooking just until the spinach wilts, about 1-2 minutes.
4. Remove the parmesan rind, season with salt and pepper, and serve immediately topped with freshly grated parmesan.

Chef's tips

Nutrition (per serving, estimated)

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