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Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and cook until softened, about 5-7 minutes.

Stir in minced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.

Pour in the crushed tomatoes and vegetable broth. Add dried oregano, dried basil, sugar, salt, and black pepper. Bring the mixture to a simmer.

Reduce heat to low, cover, and let the soup simmer for 15-20 minutes, allowing the flavors to meld.

Stir in the rinsed cannellini beans and fresh spinach. Cook until the spinach has wilted, about 2-3 minutes.

Remove the pot from the heat and stir in the heavy cream until well combined.

Ladle the hot soup into bowls. Garnish with grated Parmesan cheese and fresh chopped basil before serving.


Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and cook until softened, about 5-7 minutes.

Stir in minced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.

Pour in the crushed tomatoes and vegetable broth. Add dried oregano, dried basil, sugar, salt, and black pepper. Bring the mixture to a simmer.

Reduce heat to low, cover, and let the soup simmer for 15-20 minutes, allowing the flavors to meld.

Stir in the rinsed cannellini beans and fresh spinach. Cook until the spinach has wilted, about 2-3 minutes.

Remove the pot from the heat and stir in the heavy cream until well combined.

Ladle the hot soup into bowls. Garnish with grated Parmesan cheese and fresh chopped basil before serving.
