¼ teaspoon dried thyme
1 (14-ounce can) fire-roasted
Préparations :
2 (14-ounce cans) cannellini beans, drained and rinsed4 cups vegetable or chicken stock1 parmesan rind1 cup heavy cream½ cup finely grated parmesan cheese, plus more for topping5 ounces fresh spinach, frozen is fine tooCrushed red pepper,
for toppingDirections:Heat the olive oil in a large pot over medium heat. Add the onion and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes.Stir in the tomato paste, basil, oregano, and thyme. Continue to cook for 5 more minutes, stirring often, until the tomato paste darkens.
Add the tomatoes, beans, stock, and parmesan rind. Bring to a boil, then reduce to a simmer and cook for 20 minutes, covering for the last 10 minutes.Remove the lid and stir in the cream. Add the parmesan cheese and spinach.
Cook for 5 to 10 more minutes, stirring often, until the cheese melts and the spinach wilts. Season with additional salt and pepper.
Serve hot, topped with extra parmesan cheese and crushed red pepper.
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