2 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
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
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.
Stir in heavy cream and parmesan until fully combined.
Garnish with additional red pepper flakes and serve with crusty bread.
