Ingredients
Scale
- 2 tbsp / 30g unsalted butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 1/2 tsp Italian herb mix or dried herbs
- 3/4 cup (170g) tomato paste
- 1/2 cup (125ml) dry white wine (optional)
- 4 cups (1 litre) chicken or vegetable stock/broth (low sodium)
- 3 x 420g / 15oz cans cannellini beans, drained and rinsed
- 1/2 cup (50g) grated parmesan
- 1/2 tsp salt
- 1/2 tsp pepper
- 120g / 4oz baby spinach
- 3/4 cup (185ml) cream (optional)
Instructions
- Melt the butter in a large pot over medium-high heat.
- Add finely chopped garlic, onion, and carrot; cook for about 5 minutes until soft.
- Sprinkle in the Italian herbs and let them bloom with the onions for about 3 minutes.
- Add tomato paste and cook for 2 minutes to remove the raw flavor.
- If using, pour in wine and cook for 3 minutes until the harsh smell dissipates.
- Add 1/2 cup of beans to thicken the soup, followed by stock, parmesan, salt, and pepper. Stir, cover, and simmer on low heat for 3 minutes.
- Blend the mixture until smooth with a stick blender or in a traditional blender.
- Add the remaining beans and simmer for another 3 minutes, stirring in baby spinach and optional cream until wilted.
- Season with extra salt and pepper to taste and serve hot with crusty bread.
Notes
This soup can be easily adapted for vegan or gluten-free diets. Pair with crusty bread or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg