This cozy tomato Florentine soup is pure comfort food! Creamy white beans, vibrant tomatoes, and wilted spinach come together in a flavorful broth perfect for warming up.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Appetizer, Dinner, lunch
Cuisine: American, Italian
Keyword: Tomato Florentine Soup, Tomato White Bean Soup
Servings: 6
Calories: 494kcal
Author: Kellie
Cost: $5
Equipment
1 dutch oven
Ingredients
2tablespoonsolive oil
1Vidalia oniondiced
2clovesgarlicminced
1tablespoonItalian seasoning
1tablespoontomato paste
2cupchicken stock or vegetable stock
28ouncecan crushed tomatoes
1cuptomato sauce
1teaspoonkosher salt
1/2teaspoonsmoked paprika
1/2teaspoonfresh ground pepper
15.5ouncecan cannellini beansdrained and rinsed
3/4cupheavy cream
2cupsfresh baby spinach
Instructions
In a large dutch oven over medium heat, add the olive oil and cook for 30 seconds or until shimmering.
Add the onion to the pot and cook until translucent, approximately 2-3 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
Add the Italian seasoning and tomato paste stirring to combine. Cook for 1-2 minutes, stirring occasionally, until the tomato paste is a deep Burgundy color.
Stir in the stock, tomato, tomato sauce, salt, paprika and pepper. Bring the soup to a boil and then turn the heat to low. Simmer for 5 minutes.
Add the beans to the pot and continue to cook for 2-3 minutes.
Slowly add the cream and stir to combine.
Add the spinach 1 cup at a time, stirring until wilted.
Sprinkle with cheese, if desired and serve with bread for dipping.