Recipe Background
Yes-Please Soup: A rich, dynamic dish featuring crispy croutons for texture.
Moving into my new apartment, one week into my first ever solo experience, I faced the daunting task of restocking a bare pantry. Standing in the downtown grocery aisle, I clung to essentials: a humble loaf of ciabatta and trusty canned tomatoes. Back at home, surrounded by packing boxes doubling as chairs, I remembered my uncle’s beloved soup he made during family picnics. It was known for its robust flavor and cozy warmth. I decided to create my version, channeling his knack for using up stale bread, turning it into something delightful.
As I chopped my small stash of garlic and onions, I realized the weight of being fully in charge of my meal decisions. A splash of extra-virgin olive oil added the right touch to sautéing onions, slowly softening in the pot—a kitchen confidence boost. I stirred in tomato paste, loving how it gave the onions a rich coating, then poured in chicken broth and beans, creating a satisfying base. Looking around, I remembered to balance textures. The ciabatta cubes in the oven transformed into crispy croutons, a happy contrast to the creamy soup.
In moments of self-discovery, I added my flair—a dash of crushed red pepper flakes. This spice, sparingly used, sparked warmth without overwhelming. As the soup simmered, I noted a small but mighty tip: always let the soup rest a few minutes before serving for the flavors to truly meld. My humble space filled with the scent of promise. Spices and beans became my new companions, keeping me comforted as I settled into the unknown.
Ingredients
For the croutons:
- 1 (12-inch-long) loaf ciabatta cut into 1-inch-thick cubes
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- kosher salt to taste
For the tomato soup:
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion chopped
- 3 cloves garlic finely chopped
- 1/4 cup tomato paste
- 1 (28-ounce) can whole peeled tomatoes
- 2 cups low-sodium chicken broth
- 2 (15-ounce) cans cannellini beans rinsed and drained, divided
- 1 teaspoon dried oregano
- crushed red pepper flakes to taste
- kosher salt to taste
- freshly ground black pepper to taste
- 3 cups baby spinach packed
- 1/2 cup parmesan grated, plus more, to taste, for serving
- 1/2 cup heavy cream
Directions
- Preheat the oven to 350 degrees F.
- On a baking sheet, add the bread cubes, 2 tablespoons of the oil, 3/4 teaspoon of the oregano, the garlic powder, and the salt and toss to combine. Spread the seasoned bread cubes into an even layer.
- Bake the croutons, shaking the baking sheet halfway through, until they are golden and crispy, about 15-18 minutes.
- While the croutons are baking, in a large pot over medium heat, add the remaining oil.
- Add the onions to the heated oil and cook, while stirring, until they are softened, about 8 minutes.
- Add the chopped garlic to the onions and cook, while stirring, until it is fragrant, about 1 minute.
- Add the tomato paste to the onion mixture and cook, while stirring, until the onions are coated and the paste slightly darkens, about 2 minutes.
- Stir the tomatoes and their juices, the chicken broth, and 1 cup of the cannellini beans into the onion mixture.
- Add the remaining oregano, the red pepper flakes, the salt, and the pepper to the soup mixture and stir to combine. Bring it to a boil.
- Reduce the heat to medium-low and simmer the soup, stirring occasionally, until it is slightly reduced and the flavors have melded, about 20 minutes.
- Transfer the pot from the heat, then carefully use an immersion blender to blend the soup until it is smooth.
- Return the pot to medium-low heat. Add the spinach, 1/2 cup of the parmesan, the heavy cream, and the remaining cannellini beans to the soup and bring it to a simmer.
- Cook the soup, stirring occasionally, until the spinach is wilted and the cheese is melted and incorporated, about 10 minutes.
- Serve the soup sprinkled with the croutons and the extra parmesan.
×
