Creamy White Bean Tomato Soup
A comforting and creamy soup combining tomatoes, beans, and spinach, topped with crispy croutons for added texture.
Ingredients
Group 1
- 8 oz Ciabatta bread cut into 1-inch squares
- 2 Tbsp Extra-virgin olive oil
- 3/4 tsp Dried oregano
- 1/4 tsp Garlic powder
- pinch Kosher salt
- 1 Tbsp Extra-virgin olive oil
- 1 small Yellow onion chopped
- 3 cloves Garlic finely chopped
- 1/4 cup Tomato paste
- 1 can Whole peeled tomatoes 28 oz / 794 g
- 2 cups Low-sodium chicken or vegetable broth
- 2 cans Cannellini beans rinsed and drained, divided
- 1 tsp Dried oregano
- pinch Crushed red pepper flakes
- to taste Kosher salt
- to taste Black pepper freshly ground
- 3 cups Baby spinach packed
- 1/2 cup Parmesan cheese grated, plus more for serving
- 1/2 cup Heavy cream
Instructions
- Preheat oven to 350°F (175°C). Toss bread cubes with olive oil, oregano, garlic powder, and salt; bake until golden, 15-18 minutes.
- Cook onion in olive oil until softened, then add garlic and tomato paste; cook 2 minutes.
- Add tomatoes, broth, and 1 cup beans; season and simmer 20 minutes.
- Puree the soup until smooth, then return to heat. Stir in spinach, Parmesan, cream, and remaining beans; cook until spinach wilts and cheese melts, about 10 minutes.
- Serve hot, topped with croutons and extra Parmesan.
Notes
For extra flavor, add a splash of balsamic vinegar before serving.