
A cross between a classic tomato soup and our favorite white bean soup, this easy soup is the best of both worlds. It’s rich and creamy with added protein and topped with garlicky croutons. It’s just what a chilly, lazy night calls for. Ready in around an hour, this is the mash-up to whip up when you need to switch up your classic soup rotation.
The croutons:
Although it's not essential to the soup, I highly recommend making the homemade garlicky croutons. They're so easy to make, and give an added texture to this soup that is worth every bit of effort.
Serving ideas:
This soup is hearty enough to be a main, but if you're looking for pairings, it would go well with a Caesar salad or alongside one of our endless easy chicken dinners.
Did you try making this? Let us know how it went in the comments!
Ingredients
Croutons
- 8 oz.
ciabatta, cut into 1" squares
- 2 Tbsp.
extra-virgin olive oil
- 3/4 tsp.
dried oregano
- 1/4 tsp.
garlic powder
Kosher salt
Soup
- 1 Tbsp.
extra-virgin olive oil
- 1
small yellow onion, chopped
- 3
cloves garlic, finely chopped
- 1/4 cup
tomato paste
- 1
(28-oz.) can whole peeled tomatoes
- 2 cups
low-sodium chicken or vegetable broth
- 2
(15-oz.) cans cannellini beans, rinsed, drained, divided
- 1 tsp.
dried oregano
Pinch of crushed red pepper flakes
Kosher salt
Freshly ground black pepper
- 3 cups
packed baby spinach
- 1/2 cup
grated Parmesan, plus more for serving
- 1/2 cup
heavy cream
Directions
Croutons
- Step 1Preheat oven to 350°. On a baking sheet, toss bread, oil, oregano, garlic powder, and a large pinch of salt. Spread in an even layer.
- Step 2Bake croutons, shaking pan halfway through, until golden and crispy, 15 to 18 minutes.
Soup
- Step 1In a large pot over medium heat, heat oil. Add onion and cook, stirring, until softened, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and cook, stirring, until onions are coated and paste slightly darkens, about 2 minutes.
- Step 2Stir in tomatoes, broth, and 1 cup beans until combined. Add oregano and red pepper flakes; season with salt and black pepper. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook, stirring occasionally, until slightly reduced and flavors have melded, about 20 minutes.
- Step 3Remove pot from heat and carefully puree with an immersion blender until smooth. Alternatively, transfer soup to a standard blender and blend, stopping to allow steam to escape very carefully every 10 seconds, until smooth.
- Step 4Return soup to medium-low heat. Add spinach, Parmesan, cream, and remaining beans. Bring to a simmer and cook, stirring occasionally, until spinach is wilted and cheese is melted and incorporated, about 10 minutes more.
- Step 5Divide soup among bowls. Top with croutons and more Parmesan.