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 spinach works too)
Crushed red pepper, for topping
Directions:
Heat Olive Oil: In a large pot over medium heat, warm the olive oil. Add the diced onion and minced garlic, seasoning with a pinch of salt and pepper. Cook, stirring often, until the onions soften (about 5 minutes).
Add Spices: Stir in the tomato paste, dried basil, dried oregano, and dried thyme. Continue cooking for 5 more minutes, stirring frequently, until the tomato paste darkens.
Combine Ingredients: Add the fire-roasted tomatoes, cannellini beans, stock, and parmesan rind. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, uncovering for the last 10 minutes.
Finish the Soup: Remove the lid and stir in the heavy cream. Add the grated parmesan cheese and spinach. Cook for an additional 5 to 10 minutes, stirring often, until the cheese melts and the spinach wilts. Adjust seasoning with additional salt and pepper if needed.
Serve: Ladle the soup into bowls and top with extra parmesan cheese and crushed red pepper.