Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 tsp smoked paprika
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 4 cups vegetable broth
  • 2 cups fresh baby spinach, packed
  • 1 tbsp lemon juice
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the diced onion and sauté for 5–6 minutes until translucent and soft.
  2. Stir in the minced garlic, red pepper flakes, and smoked paprika. Cook for 60 seconds until fragrant.
  3. Add the chopped sun-dried tomatoes and the drained cannellini beans. Stir to coat in the spiced butter.
  4. Pour in the broth. Increase heat to bring the soup to a gentle boil, then reduce to low.
  5. Use a wooden spoon to mash about 1/4 cup of the beans against the side of the pot, then stir them back into the liquid to thicken the base.
  6. Simmer uncovered for 15–20 minutes to allow the flavors to meld.
  7. Turn the heat to low. Stir in the heavy cream and Parmesan cheese, stirring constantly until melted and glossy.
  8. Fold in the baby spinach and lemon juice. Remove from heat immediately once the spinach has wilted.