Description
Cozy up with this quick & easy Roasted Tomato and White Bean Soup. It’s a one-pot dinner that’s packed with flavor and perfect for busy weeknights.
Ingredients
Scale
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1/2 cup sundried tomatoes packed in oil, drained and roughly chopped
- 1 pint cherry tomatoes
- 1 can white beans
- 1 teaspoon Italian seasoning
- 1/2 teaspoon chili flakes
- Kosher salt, to taste
- 2 – 3 cups chicken broth
- 1/2 cup grated parmesan, plus more for serving
- 5 cups fresh baby spinach
- Splash of cream (optional)
- Optional garnish: chopped Italian parsley
Instructions
- In a dutch oven, warm 1 tablespoon of the oil from the jar of sun-dried tomatoes. Sauté the onion and garlic over medium heat for about 5 minutes. Add the sundried tomatoes and cherry tomatoes and sauté for about 5 minutes, just until cherry tomatoes start to burst.
- Add the white beans, Italian seasoning, a big pinch of salt, chili flakes, and chicken broth. Stir together, then transfer half the soup to a blender. Blend until mostly smooth, then return back to pot.
- Add parmesan, spinach. and cream, if using. Stir well, just until spinach is wilted, then serve topped with more parmesan.
- Prep Time: 20
- Cook Time: 15
- Category: soup
- Method: r
Keywords: roasted tomato and white bean soup