Description
This creamy white bean tomato soup combines tender cannellini beans, rich tomato flavors, and fresh spinach in a comforting blend, topped with homemade crispy oregano garlic croutons and Parmesan cheese for an extra burst of flavor. Perfect for a hearty lunch or dinner, this soup is both nourishing and satisfying.
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 the croutons: Preheat your oven to 350°F (175°C). On a baking sheet, toss the ciabatta bread cubes with the extra-virgin olive oil, dried oregano, garlic powder, and a generous pinch of kosher salt until evenly coated. Spread the bread cubes in a single layer on the sheet.
- Bake croutons: Bake the bread cubes for 15 to 18 minutes, shaking the pan halfway through to ensure even toasting. Remove once they are golden and crispy.
- Sauté aromatics: In a large pot over medium heat, warm 1 tablespoon of olive oil. Add the chopped onion and cook, stirring regularly, until softened, about 8 minutes. Add the finely chopped garlic and cook for another minute until fragrant.
- Add tomato paste: Stir in the tomato paste, coating the onions well, and cook until the paste darkens slightly and develops deeper flavor, roughly 2 minutes.
- Add liquids and beans: Stir in the whole peeled tomatoes (with juices), broth, and 1 cup of the rinsed cannellini beans until combined. Season with dried oregano, crushed red pepper flakes, kosher salt, and freshly ground black pepper. Bring the mixture to a boil.
- Simmer the soup: Lower the heat to medium-low and let the soup simmer uncovered, stirring occasionally, until it reduces slightly and the flavors meld, about 20 minutes.
- Puree the soup: Remove the pot from heat. Using an immersion blender, carefully puree the soup until smooth. Alternatively, blend in batches with a standard blender, venting steam carefully by pausing every 10 seconds to avoid pressure build-up.
- Finish the soup: Return the pureed soup to medium-low heat. Stir in the baby spinach, grated Parmesan, heavy cream, and the remaining cannellini beans. Simmer gently, stirring occasionally, until the spinach wilts and the cheese melts into the soup, about 10 minutes.
- Serve: Ladle the soup into bowls. Top with the homemade croutons and an extra sprinkle of Parmesan cheese. Serve warm and enjoy!
Notes
- For a vegan version, substitute heavy cream with coconut cream and omit Parmesan or use a vegan cheese alternative.
- You can use vegetable broth for a vegetarian or vegan option; chicken broth adds more depth of flavor.
- To make this soup spicier, add more crushed red pepper flakes or a dash of cayenne pepper.
- Homemade croutons can be prepared ahead and stored in an airtight container for up to 3 days.
- Use an immersion blender for ease and safety when pureeing hot soup.
- If you don’t have ciabatta, any crusty bread like a baguette works well for croutons.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 35 mg
