INGREDIENTS
2 tablespoons olive oil
1 yellow onion, chopped
3 garlic cloves, chopped
1 ½ cups chopped potatoes
Salt and pepper to taste
2 tablespoons tomato paste
2 ½ teaspoons Italian seasoning
2 teaspoons red pepper flakes
2 cans (14 oz) roasted tomatoes
2 cans (14 oz) white beans, drained
32 oz vegetable broth
¾ cup cream
½ cup cheese, grated Parmesan
PREPARATION
In a large pot, heat the olive oil over medium heat and add the onion and potato add. Cook for 3-4 minutes, then add the garlic and continue cooking until the potatoes are tender.
Add tomato paste, Italian seasoning, and red pepper flakes and cook, stirring frequently, for another 5 minutes.Add tomatoes with juice, beans and stock and reduce heat. Let simmer for 20 minutes.
Stir in the cream and Parmesan until well combined.
Garnish with additional red pepper flakes and serve with crusty bread.