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
- ½ teaspoon salt
¼ teaspoon crushed red pepper
- ½ 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
½ cup heavy cream
- 2 tablespoons cream cheese, softened
- 1 (5-ounce) package baby spinach (about 5 packed cups)
- 1¼ cups grated Parmesan cheese, divided
¼ cup chopped fresh basil
- 20-Minute Chickpea Soup
- 20-Minute White Bean Soup
Directions
- Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add chopped onion; cook, stirring occasionally, until softened, about 3 minutes. Add chopped garlic, 1 teaspoon oregano, ½ teaspoon salt and ¼ teaspoon crushed red pepper; cook, stirring constantly, until fragrant, about 20 seconds. Add ½ cup chopped sun-dried tomatoes; cook, stirring, until slightly darkened, about 2 minutes. Add 1 tablespoon lemon juice; stir until absorbed, about 20 seconds.
- Stir in rinsed beans and 4 cups broth. Bring to a lively simmer over medium-high heat. Stir in ½ cup cream and 2 tablespoons cream cheese; cook, stirring, until the cream cheese is melted, 2 to 3 minutes.
- Add 5 ounces spinach; cook, stirring occasionally, until wilted, about 2 minutes. Remove from heat. Add 1 cup Parmesan; stir until melted.
- Divide the soup among 6 bowls. Top with ¼ cup basil and the remaining ¼ cup Parmesan.