# Components:
→ Vegetables
01 - 1 medium yellow onion, finely chopped
02 - 2 medium carrots, diced
03 - 3 cloves garlic, minced
04 - 2 cups baby spinach, coarsely chopped
→ Beans & Broth
05 - 2 cans (15 oz each) cannellini beans, drained and rinsed
06 - 4 cups vegetable broth (use gluten-free broth if required)
→ Flavorings
07 - 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
08 - 1 teaspoon dried Italian seasoning
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Creaminess
11 - 1/2 cup heavy cream (substitute coconut cream for vegan option)
12 - 2 tablespoons olive oil
→ Garnish
13 - Freshly grated Parmesan cheese (optional)
14 - Fresh basil leaves
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and diced carrots and sauté until softened, about 5 minutes.
02 - Stir in the minced garlic and cook until fragrant, about 1 minute, taking care not to brown it.
03 - Add the chopped sun-dried tomatoes, dried Italian seasoning and crushed red pepper flakes (if using). Cook, stirring, for 2 minutes to release the flavors.
04 - Add the drained cannellini beans and vegetable broth. Bring to a gentle simmer and cook uncovered for 15 minutes to meld flavors.
05 - Using an immersion blender, blend roughly half of the soup directly in the pot until smooth but still textured. Alternatively, transfer half the soup to a countertop blender, puree, and return it to the pot.
06 - Stir in the chopped spinach and cook for 2 to 3 minutes, until wilted and evenly distributed.
07 - Reduce heat to low. Stir in the heavy cream, then taste and adjust seasoning with salt and freshly ground black pepper. Heat gently for 2 to 3 minutes without boiling.
08 - Ladle into bowls and garnish with grated Parmesan and fresh basil if desired. Serve immediately, optionally with crusty bread.
