Tomato Florentine Soup Recipe
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.
Servings: 6
Cost: $5
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 Vidalia onion diced
- 2 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 tablespoon tomato paste
- 2 cup chicken stock or vegetable stock
- 28 ounce can crushed tomatoes
- 1 cup tomato sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fresh ground pepper
- 15.5 ounce can cannellini beans drained and rinsed
- 3/4 cup heavy cream
- 2 cups fresh 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.
Nutrition
Calories: 494kcal | Carbohydrates: 66g | Protein: 24g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 36mg | Sodium: 924mg | Potassium: 2105mg | Fiber: 16g | Sugar: 14g | Vitamin A: 1977IU | Vitamin C: 22mg | Calcium: 287mg | Iron: 11mg