Description
A creamy and comforting white bean soup featuring sun-dried tomatoes, aromatic herbs, and fresh spinach, finished with parmesan cheese. This flavorful and hearty soup is perfect for a satisfying lunch or dinner and comes together quickly on the stovetop.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 small red onion, diced
- 4 cloves garlic, minced
- 1 cup chopped celery
- 1 cup sliced carrots
Seasonings & Herbs
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon red pepper flakes
- 1 bay leaf
Liquids & Main Ingredients
- 3 cups vegetable or chicken broth
- ½ cup sun-dried tomatoes, finely chopped
- 2 cans (14.5 ounces each) white beans, drained and rinsed
- ¾ cup heavy cream
- ¼ cup grated parmesan cheese
Greens & Garnish
- 4 cups baby spinach
- Optional: chopped fresh basil for topping
Instructions
- Sauté onions and garlic: Heat a large pot over medium-high heat. Add the olive oil and once hot, add the diced onions. Sauté for 3 to 4 minutes or until translucent, stirring occasionally. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add vegetables: Incorporate the chopped carrots and celery into the pot. Continue to sauté for 4 minutes, stirring occasionally to ensure even cooking.
- Season the base: Sprinkle in the kosher salt, dried thyme, dried rosemary, and red pepper flakes. Stir continuously for 30 seconds to toast the spices and build flavor.
- Deglaze and combine soup ingredients: Pour a splash of the vegetable or chicken broth into the pot to deglaze, scraping up any browned bits from the bottom. Then add the bay leaf, remaining broth, finely chopped sun-dried tomatoes, drained white beans, and heavy cream. Stir well to combine.
- Simmer and thicken: Increase heat to bring the soup to a low boil. Reduce heat and let simmer for 15 minutes. Use the back of a ladle or large spoon to mash the soup down about 15 to 20 times, breaking some of the beans and thickening the texture.
- Add cheese and spinach: Stir in the grated parmesan cheese and baby spinach until the spinach is just wilted, which adds a fresh, vibrant layer to the soup.
- Serve: Remove from heat, discard the bay leaf, and top with optional freshly chopped basil. Serve immediately while warm and enjoy your hearty and creamy white bean soup.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- For a vegan option, replace heavy cream with coconut milk and omit the parmesan cheese or use a vegan alternative.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- The soup can be thickened further by mashing more beans or simmering longer.
- Adjust red pepper flakes to taste for varied heat levels.
