# Ingredient list:
→ Vegetables
01 - 1 medium yellow onion, finely chopped
02 - 2 medium carrots, diced
03 - 3 garlic cloves, minced
04 - 2 cups fresh baby spinach, roughly chopped
→ Beans & Broth
05 - 2 (15-ounce) cans 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 herb blend (oregano, basil, thyme)
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 dairy-free option)
12 - 2 tablespoons extra-virgin olive oil
→ Garnish (optional)
13 - Freshly grated Parmesan cheese (omit for dairy-free)
14 - Fresh basil leaves
# How to Make It:
01 - Heat the olive oil in a large pot over medium heat. Add the chopped onion and diced carrots and cook, stirring occasionally, until softened, about 5 minutes.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to brown it.
03 - Add the chopped sun-dried tomatoes, dried Italian herbs, and crushed red pepper flakes if using; sauté for 2 minutes to bloom the flavors.
04 - Pour in the cannellini beans and vegetable broth, bring to a gentle simmer, and cook uncovered for 15 minutes to meld flavors.
05 - Working in the pot, use an immersion blender to purée roughly half of the soup until smooth while leaving some beans and vegetables whole; alternatively blend half in a countertop blender and return to the pot.
06 - Stir the chopped spinach into the pot and cook for 2 to 3 minutes until wilted and integrated.
07 - Reduce the heat to low, stir in the heavy cream, season with salt and freshly ground black pepper to taste, and warm gently for 2 to 3 minutes without boiling.
08 - Ladle the soup into bowls and finish with grated Parmesan and fresh basil leaves as desired.
