Ingredients:
1 tablespoon olive oil1 sweet onion, diced4 garlic cloves, mincedKosher salt and pepper, to taste1 tablespoon tomato paste1 teaspoon dried basil½ teaspoon dried oregano¼ teaspoon dried thyme1 (14-ounce can) fire-roasted
Instructions:
2 (14-ounce cans) cannellini beans, drained and rinsed4 cups vegetable or chicken stock1 parmesan rind1 cup heavy cream½ cup finely grated parmesan cheese, plus more for topping5 ounces fresh spinach, frozen is fine tooCrushed red pepper, for toppingDirections:Heat the olive oil in a large pot over medium heat. Add the onion and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes.Stir in the tomato paste, basil, oregano, and thyme. Continue to cook for 5 more minutes, stirring often, until the tomato paste darkens.Add the tomatoes, beans, stock, and parmesan rind. Bring to a boil, then reduce to a simmer and cook for 20 minutes, covering for the last 10 minutes.Remove the lid and stir in the cream. Add the parmesan cheese and spinach. Cook for 5 to 10 more minutes, stirring often, until the cheese melts and the spinach wilts. Season with additional salt and pepper.Serve hot, topped with extra parmesan cheese and crushed red pepper.Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes | Kcal: 300 kcal | Servings: 4
Enjoy!
