Fire Roasted Tomato and White Bean Soup with Parmesan
Delicious fire roasted tomato soup with veggies, white beans and parmesan
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Lunch, Main Course, Soup
- 1 tbsp olive oil
- 1 onion diced
- 4 garlic cloves minced
- 1 carrot finely diced
- 1 zucchini finely diced
- salt and pepper
- 1 tbsp tomato paste
- 1-2 tsp dried italian seasoning to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 14oz can fire roasted tomatoes
- 2 14oz cans white beans
- 4 cups chicken stock
- 1 cup cream optional, you can mash 1/4 of the beans into a paste instead to thicken and make creamy
- 1/2 cup grated parm plus more for topping
- 5 oz spinach fresh or frozen
Heat the oil in a large stock pot over medium. Add the onion, garlic, carrot, and zucchini with a pinch of salt and pepper and cook, stirring occasionally for about 4 minutes until the vegetables are tender.
Stir in the tomato paste and the spices and cook for another 3-4 minutes, stirring often. Add the tomatoes, broth, and beans (including the mashed if using that technique). Simmer for 20 minutes. Stir in the spinach, the cream if using, and the grated parm a little at a time. Taste and season as needed. Serve with more grated parm for topping.
Keyword Lunch, Main Dish, Soup