Description
A creamy and comforting white bean soup made with sun-dried tomatoes, spinach, Parmesan, and fresh basil—rich, flavorful, and ready in under an hour.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, finely chopped (about 1 tablespoon)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/2 cup chopped drained julienne-cut sun-dried tomatoes in oil with herbs
- 1 tablespoon lemon juice
- 2 (15-ounce) cans no-salt-added white beans, rinsed
- 4 cups unsalted vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons cream cheese, softened
- 1 (5-ounce) package baby spinach (about 5 packed cups)
- 1 1/4 cups grated Parmesan cheese, divided
- 1/4 cup chopped fresh basil
Instructions
1. Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add chopped onion; cook, stirring occasionally, until softened, about 3 minutes.
2. Add chopped garlic, oregano, salt, and crushed red pepper; cook, stirring constantly, until fragrant, about 20 seconds.
3. Add chopped sun-dried tomatoes; cook, stirring, until slightly darkened, about 2 minutes.
4. Add lemon juice and stir until absorbed, about 20 seconds.
5. Stir in rinsed beans and broth. Bring to a lively simmer over medium-high heat.
6. Stir in heavy cream and softened cream cheese; cook, stirring, until the cream cheese is melted, 2 to 3 minutes.
7. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes. Remove from heat.
8. Add 1 cup Parmesan and stir until melted.
9. Divide the soup among 6 bowls. Top with fresh basil and the remaining 1/4 cup Parmesan.
Notes
To make ahead, refrigerate in an airtight container for up to 4 days. This soup thickens slightly when stored, so add a splash of broth when reheating if needed. For added protein, stir in cooked shredded chicken or white beans.
Nutrition
- Serving Size: 1 serving
- Calories: 386
- Fat: 20
- Carbohydrates: 37
- Protein: 18