Dive into the richness of this creamy Tuscan-inspired soup! It’s loaded with tender beans, fresh spinach, and a hint of Parmesan that brings everything together. Simple, satisfying, and full of cozy flavor.
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Ingredients:
1 tablespoon olive oil
1 sweet onion, diced
2 cloves garlic, minced
1 large carrot, sliced
2 cups chopped kale or spinach
1 (15 oz) can cannellini beans, drained and rinsed
4 cups chicken or vegetable broth
1 cup heavy cream (or half-and-half)
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
Pinch of red pepper flakes (optional)
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Instructions:
1. Sauté the base:
Heat olive oil in a large pot over medium heat. Add onion and carrot, cooking for about 4–5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
2. Add the broth and beans:
Pour in the broth, then stir in the cannellini beans, Italian seasoning, salt, and pepper. Simmer for 10 minutes to let the flavors blend.
3. Add greens and cream:
Stir in spinach (or kale) and cook until wilted, about 2–3 minutes. Lower the heat and pour in the heavy cream.
4. Finish with Parmesan:
Stir in grated Parmesan cheese until melted and creamy. Taste and adjust seasoning if needed.
5. Serve and enjoy:
Ladle into bowls and top with extra Parmesan or a drizzle of olive oil. Serve warm with crusty bread!
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Tips:
Add cooked Italian sausage or shredded chicken for extra protein.
For a lighter version, use milk instead of cream.
Make it vegetarian by using vegetable broth.