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Creamy Parmesan Tuscano Soup Recipe

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This recipe for Creamy Parmesan Tuscano Soup is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp olive oil
1 sweet onion, diced
4 garlic cloves, minced
Kosher salt & pepper, to taste
1 Tbsp tomato paste
1 tsp dried basil
½ tsp dried oregano
¼ tsp dried thyme
1 (14oz can) fire-roasted tomatoes
2 (14oz can) cannellini beans, drain & rinse
4 cups vegetable or chicken stock
1 parmesan rind
1 cup heavy cream
½ cup finely grated parmesan cheese, plus more for topping
5 oz fresh spinach, frozen is fine too
Crushed red pepper, for topping

Heat olive oil in large pot over med heat. Add onion & garlic with a pinch of salt & pepper. Cook, stirring often, until onions soften, 5 min. Stir in tomato paste, basil, oregano & thyme. Continue to cook 5 more min, stirring often, until tomato paste darkens. Add tomatoes, beans, stock & parmesan rind. Bring to boil, then reduce to simmer; cook for 20 min, covering the last 10 min.
Remove lid; stir in cream. Add parmesan cheese & spinach. Cook 5-10 more min, stirring often, until cheese melts & spinach wilts. Season with salt & pepper.
Serve hot, topped with extra parmesan cheese and crushed red pepper.
Directions:
Directions:

 

 

 

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