1 ½ cups diced potatoes
Salt and pepper to taste
2 tablespoons tomato paste
2 ½ teaspoons Italian seasoning
2 teaspoons red pepper flakes
2 (14 oz) cans fire roasted tomatoes
2 (14 oz) cans white beans, drained
32 oz vegetable broth
¾ cup heavy cream
½ cup grated parmesan cheese
Preparation
In a large dutch oven, heat olive oil over medium heat and add onion and potato. Cook for 3-4 minutes, then add garlic and continue cooking until potatoes are tender.
Add tomato paste, Italian seasoning, and red pepper flakes and continue cooking for another 5 minutes, stirring often.
Pour in tomatoes with juices, beans, and broth and bring heat down to low. Simmer for 20 minutes.
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