The kind of soup that makes you close your eyes with every spoonful.
Creamy. Savory. Soul-warming. Dive into a bowl of this rustic Italian-inspired goodness.
WHY YOU’LL LOVE THIS SOUP:
It’s comfort in a pot — hearty cannellini beans, wilted spinach, and a luscious parmesan-kissed broth. This soup feels like something straight from a Tuscan countryside kitchen but takes less than an hour to make. Serve it with crusty bread and prepare to fall in love.
INGREDIENTS:
• 1 tablespoon olive oil
• 1 sweet onion, finely diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth (or chicken broth for deeper flavor)
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional, for warmth)
• Salt and black pepper, to taste
• 2 cups fresh spinach (or kale, if preferred)
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese
• Optional: extra Parmesan, lemon zest, or chili oil for garnish
INSTRUCTIONS:
1. Sauté the aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.
2. Add the beans and broth:
Pour in the cannellini beans and vegetable broth. Add the Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Stir to combine.
3. Simmer the base:
Bring the soup to a gentle boil, then reduce heat to low. Simmer for 15–20 minutes to let the flavors come together.
4. Cream it up:
Stir in the heavy cream and grated Parmesan cheese. Mix until everything is melted and silky. If you want a thicker texture, you can mash some of the beans with a spoon or blend a portion of the soup.
5. Add the greens:
Toss in the fresh spinach and stir until wilted — about 2 minutes. Taste and adjust seasoning as needed.
6. Serve warm & cozy:
Ladle the soup into bowls. Top with more parmesan, a drizzle of olive oil, or even a touch of lemon zest for brightness.
TIPS & VARIATIONS:
• Add cooked sausage or shredded rotisserie chicken for extra protein.
• Swap beans for chickpeas or use a bean blend for texture.
• Want it dairy-free? Use coconut cream and vegan parm.
• Serve with toasted sourdough or garlic knots for dipping bliss.
