Creamy White Bean Tomato Soup
A comforting and creamy soup combining tomatoes, cannellini beans, and fresh spinach, topped with crispy croutons for added texture.
Ingredients
Bread and Croutons
- 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
Soup Base
- 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
Beans
- 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)
Vegetables and Dairy
- 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, about 15-18 minutes.
- In a large pot, sauté onion in olive oil until softened. Add garlic and cook 1 minute. Stir in tomato paste and cook 2 minutes.
- Add tomatoes, broth, and 1 cup beans. Season with oregano, red pepper flakes, salt, and pepper. Simmer 20 minutes.
- Puree the soup until smooth. Return to heat, add 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.