Ingredients
8 oz. ciabatta, cut into 1" squares
2 Tbsp. extra-virgin olive oil
3/4 tsp. dried oregano
1/4 tsp. garlic powder
Kosher salt
1 Tbsp. extra-virgin olive oil
1 small yellow onion, chopped
3 cloves garlic, finely chopped
1/4 cup tomato paste
1 (28-oz.) can whole peeled tomatoes
2 cups low-sodium chicken or vegetable broth
2 (15-oz.) cans cannellini beans, rinsed, drained, divided
1 tsp. dried oregano
Pinch of crushed red pepper flakes
Kosher salt
Freshly ground black pepper
3 cups packed baby spinach
1/2 cup grated Parmesan, plus more for serving
1/2 cup heavy cream

Instructions

• Preheat oven to 350°. On a baking sheet, toss bread, oil, oregano, garlic powder, and a large pinch of salt. Spread in an even layer.
• Bake croutons, shaking pan halfway through, until golden and crispy, 15 to 18 minutes
• In a large pot over medium heat, heat oil. Add onion and cook, stirring, until softened, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and cook, stirring, until onions are coated and paste slightly darkens, about 2 minutes
• Stir in tomatoes, broth, and 1 cup beans until combined. Add oregano and red pepper flakes; season with salt and black pepper. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook, stirring occasionally, until slightly reduced and flavors have melded, about 20 minutes.
• Remove pot from heat and carefully puree with an immersion blender until smooth. Alternatively, transfer soup to a standard blender and blend, stopping to allow steam to escape very carefully every 10 seconds, until smooth.
• Return soup to medium-low heat. Add spinach, Parmesan, cream, and remaining beans. Bring to a simmer and cook, stirring occasionally, until spinach is wilted and cheese is melted and incorporated, about 10 minutes more. 
• Divide soup among bowls. Top with croutons and more Parmesan.

Recipe & Photo Credit:  Delish