Tuscan Parmesan Cream Soup (Print Version)
Creamy Tuscan soup with Parmesan, beans, and spinach in a savory broth for a warming meal.
# Ingredients:
→ Main Ingredients
01 -
1 cup canned or cooked cannellini or navy beans, rinsed and drained
02 -
2 cups fresh spinach, roughly chopped
03 -
1 cup Parmesan cheese, finely grated
04 -
4 cups vegetable broth
05 -
1 medium onion, chopped
06 -
2 cloves garlic, minced
07 -
1 teaspoon Italian seasoning
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Olive oil, for sautéing
# Steps:
01 -
Heat a drizzle of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until onion is translucent and fragrant, about 4 to 5 minutes.
02 -
Add the cannellini or navy beans, vegetable broth, and Italian seasoning to the pot. Stir to combine and bring to a gentle boil over medium-high heat.
03 -
Reduce heat to medium-low. Add the chopped spinach and cook until wilted, approximately 2 to 3 minutes.
04 -
Stir in the grated Parmesan cheese until it fully melts into the soup and creates a creamy texture.
05 -
Taste and adjust with salt and black pepper as needed. Ladle hot soup into bowls and serve immediately.
# Notes:
01 -
For a smoother texture, blend a portion of the soup with an immersion blender before adding the spinach.