Parmesan Tomato & Cannellini Bean Soup

Sunday night, didn't want to barbeque in this hot weather again, so we made a quick and delicious tomato soup.  This is very easy and tastes delicious.  I think this will be repeated quite often. 

 2 cans Cannellini Beans(15 oz each), rinsed and drained

1 can Crushed Tomatoes (28 oz), high-quality Italian tomatoes

 2 cups, Fresh Spinach roughly chopped

3 cups Vegetable or Chicken Broth

 ½ cup, Parmesan Cheese freshly grated (plus extra for a melty topping).

 2 tbsp. Olive Oil

3 Garlic cloves, finely minced

½ cup, finely diced Red Onion

 1 tbsp Italian Seasoning (dried oregano, basil, and thyme).

Salt and Black Pepper to taste.

Instructions

Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced red onion and minced garlic, sautéing for 3–4 minutes until translucent and highly fragrant.

Pour in the crushed tomatoes, broth, and Italian seasoning. Bring the mixture to a gentle boil, then lower the heat to a simmer. Stir in the drained cannellini beans and season with salt and black pepper. Let it simmer uncovered for 15 minutes to allow the flavors to meld.

Stir in the chopped fresh spinach and the grated Parmesan cheese. Simmer for another 2–3 minutes until the spinach is fully wilted and vibrant green, and the cheese has smoothly melted into the broth, creating a rich texture.

Ladle the hot soup into a rustic ceramic serving bowl. Top the center immediately with a generous mound of extra Parmesan and a fresh crack of black pepper, letting the residual heat create a gooey, melted center.