Category Archives: Blog

On to some food!

I’m repeating BIRRIO for whatever remaining cold days are ahead.

BIRRIO – Columbian Stew

Ingredients

• 2 dried chile peppers, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 New Mexico dried red chile pods, stemmed and seeded
• water to cover
• 6 cloves garlic
• 1 thin slice of onion, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• ¼ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 2 ½ onions, chopped
• 3 ½ pounds boneless beef chuck roast, cut into chunks
• 6 bay leaves

Directions

1. Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.
2. Pour chile sauce mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.
3. Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours.
4. Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt.

And you can’t have stew without bread!   Cheese Bread!

PANDEBONO (Columbian Cheese Bread)

Ingredients

• ⅔ cup cassava starch or yuca flour
• ¼ cup precooked cornmeal or masarepa
• 1 cup Mexican queso freso or Colombian quesito
• 1 ¼ cup feta cheese
• 1 large egg

Directions

1. Pre-heat the oven to 400°F.
2. In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.
3. Divide the mixture into 12 equal size portions, shaping them into balls.
4. Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.

Next we’ll go across the pond with one of my favorite breakfast/brunch dishes

FRENCH TOAST CASSEROLE

Ingredients

• 1 loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes
• 5 large eggs
• 1 1/2 cups unsweetened milk
• 2 tablespoons brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sea salt
• maple syrup, for serving

Topping

• 2 tablespoons unsalted butter or coconut oil, melted
• 2 tablespoons brown sugar
• 1/2 cup chopped pecans
• 1 cup frozen strawberries
• 1 cup frozen blueberries
• confectioners’ sugar, for dusting

Directions

1. Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes.
2. If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture.
3. Preheat oven to 350 F.
4. To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries.
5. Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set.
6. Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners’ sugar. Serve with maple syrup.

Now for some food:

Simple and Delicious Baked Chicken

Ingredients

• 4 bone-in, skin-on chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon onion powder
• 1 lemon, sliced
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Rinse the chicken breasts under cold water and pat them dry with paper towels.
3. In a small bowl, mix together the salt, black pepper, garlic powder, paprika, thyme, rosemary, and onion powder.
4. Rub the chicken breasts with olive oil, then evenly coat them with the seasoning mixture.
5. Place the chicken breasts in a baking dish and arrange the lemon slices around them.
6. Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
7. Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
8. Garnish with chopped fresh parsley and serve with your favorite sides.

Tips

• For extra flavor, marinate the chicken in the seasoning mixture for at least 30 minutes or up to 24 hours in the refrigerator.
• If you prefer boneless, skinless chicken breasts, reduce the cooking time to 25-30 minutes.
• Serve with roasted vegetables, mashed potatoes, or a fresh garden salad for a complete meal.

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Vegetarian Lasagna Recipe – For those friends and relatives who don’t eat meat but LOVE pasta! It’s a bit laborious, but well worth it.

Ingredients

For the Sauce

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 cans (28 ounces each) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 can (15 ounces) tomato sauce
• 1/2 cup vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Lasagna

• 12 lasagna noodles
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 large egg
• 3 cups fresh spinach, chopped
• 1 large zucchini, thinly sliced
• 1 large yellow squash, thinly sliced
• 2 cups sliced mushrooms
• 1 cup grated carrots

Instructions

Prepare the Sauce

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
4. Stir in the crushed tomatoes, tomato paste, tomato sauce, and vegetable broth.
5. Add, dried basil, dried oregano, salt, black pepper, and red pepper flakes.
6. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally.

Prepare the Lasagna Layers

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, Parmesan cheese, and the egg. Mix until well combined.
4. In a large skillet, sauté the spinach, zucchini, yellow squash, mushrooms, and grated carrots over medium heat until tender, about 10 minutes. Set aside.

Assemble the Lasagna

1. Spread a thin layer of the tomato sauce on the bottom of a 9×13-inch baking dish.
2. Place 3 lasagna noodles on top of the sauce.
3. Spread a layer of the ricotta cheese mixture over the noodles.
4. Add a layer of the sautéed vegetables.
5. Repeat these layers (sauce, noodles, ricotta cheese mixture, vegetables) until all ingredients are used up, ending with a layer of sauce.
6. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.

Bake the Lasagna

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly, and the lasagna is heated through.
3. Let the lasagna cool for 10-15 minutes before slicing and serving.

Tips and Variations

• Make it Gluten-Free: Use gluten-free lasagna noodles to accommodate dietary restrictions.
• Use Different Vegetables: Feel free to substitute or add any of your favorite vegetables, such as eggplant, kale, or broccoli.
• Make it Ahead: Prepare the lasagna up to the baking step, cover, and store in the refrigerator for up to 24 hours. When ready to bake, follow the baking instructions.
• Freezing Instructions: Freeze individual portions for a quick and easy meal. Wrap each portion tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months. Reheat in the microwave or oven until heated through.

Serving Suggestions

• Pair with a fresh green salad drizzled with balsamic vinaigrette.
• Serve with garlic bread for a deliciously satisfying meal.
• Accompany with a glass of red wine, such as Chianti or Merlot, to complement the rich flavors of the lasagna.

Enjoy this delightful vegetarian lasagna, bursting with flavors and textures that will leave everyone at the table asking for seconds!

Now for some food!!!

Chili Macaroni Bake

Ingredients

• 1 cup (8 ounces) uncooked elbow macaroni – I also like the Mezzi Rigatoni (the small ones)
• 1 pound ground beef
• 1 medium onion, chopped
• 1 garlic cloves, minced
• 1 can (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chiles, drained (optional)
• ½ teaspoon salt
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon pepper
• 1-2 cups shredded Monterey Jack cheese (depending on how much you like cheese. For me, the cheesier the better

Directions

Cook macaroni according to package directions.

Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Scoop out oil and discard if there’s too much from the beef.

Add garlic; cook 1 minute longer.

Stir in remaining ingredients. Bring to a boil.

Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.

Preheat oven to 375°.

Transfer mixture into greased 2-qt. baking dish.

Top with cheese.

Cover and bake at 375° for 30 minutes.

Remove cover and bake another 10 minutes.

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Easy Minestrone Soup

(Minestrone comes from the Italian word Minestra which means soup!) Easy Soup Soup!

This is an extremely healthy, hearty soup. It can keep in the frig for about a week, and you can freeze it. Serve it with crusty bread (and more cheese

Ingredients

• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil – I prefer Italian olive oil (EVOO or Light – up to you)
• 1 tablespoon butter
• 2 garlic cloves, minced
• 2 cups reduced-sodium chicken broth
• 2 cans (8 ounces each) no-salt-added tomato sauce
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 tablespoon dried basil
• 1-1/2 teaspoons dried parsley flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1 cup uncooked pasta (Bowtie, Ditalini, Elbow)
• 1/3 cup teaspoons grated Parmesan cheese

Directions

Sauté the celery and onion in oil and butter until tender.

Add garlic; cook 1 minute longer.

Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, basil, parsley, oregano, and pepper. Bring to a boil then reduce heat; cover and simmer for 15 minutes.

Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender.

Ladle soup into bowls.

Sprinkle with cheese. Serve with crusty bread.

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Slow Cooker Short Ribs

This is SO easy!

Ingredients

• 2 lbs. short ribs
• 3 large, peeled carrots cut into chunks
• 3 cloves garlic – sliced
• 1 sliced onion (can use leeks if you want)
• 1 8oz. package of mushrooms (optional)
• 2 tsps. Thyme
• 1 8oz. can of beef broth
• 2 cups red wine or alcohol-free wine

Directions

Salt the ribs on both sides and brown in a little olive oil– 2 minutes on each side.

Remove from pan and set aside.

In the same pan, sauté the onion and garlic until wilted.

In crock pot add broth, thyme, wine, carrots, mushrooms if desired, then add the wilted onions and garlic and short ribs to the crock pot.

Set on low for 8 hours.

The meat will fall off the bone!

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Slow Cooker Chicken Pot Pie

This one is even easier!

Ingredients

• 10 medium red potatoes, quartered
• 4 large skinless, boneless chicken breast halves, cut into cubes
• 2 (26 ounce) cans condensed cream of chicken soup
• 1 (8 ounce) package baby carrots
• 1 cup chopped celery
• 6 cubes chicken bouillon (Optional)
• 1 tablespoon ground black pepper, or to taste
• 2 teaspoons garlic salt, or to taste
• 1 teaspoon celery salt, or to taste
• 1 (16 ounce) bag frozen mixed vegetables
• I package of biscuits (premade or in a can)

Directions

Put everything into the slow cooker EXCEPT for the frozen vegetables.

Cook on high for 5 hours.

After five hours, add frozen vegetables and cook for one more hour.

Serve with biscuits.

Christmas Eve Dinner Italian Style – It’s not the traditional Seven Fishes, but it’s yummy.

EGGPLANT STACKS

Ingredients:

• (2) large eggplants, skinned and sliced ¼ inch thick
• (3) cups Italian flavored breadcrumbs
• (2) eggs beaten
• (1/4) cup milk
• (2) cups Parmesan cheese
• (4) tablespoons chopped parsley
• (2) teaspoons dry oregano
• (2) cups Ricotta Cheese
• (8 oz.) tomato sauce – Prego or other brand
• (2) cups shredded mozzarella
• (1) cup olive oil

Mix eggs and milk in a bowl.

Mix breadcrumbs, and half the Parmesan cheese, parsley, and oregano in a different bowl.

Heat olive oil to medium.

Dip eggplant in egg batter and dredge through breadcrumb mixture.

Place eggplant in frying pan and brown on both sides.

Place on paper towels.

Mix/whip ricotta cheese and remaining ingredients (except mozzarella) together.

Let the eggplant cool.

Begin stacking.

1 slice of eggplant, top with 1 tablespoon of cheese mixture—spread on eggplant; add another slice of eggplant; top with a spoon of tomato sauce and a tablespoon of mozzarella.

Repeat until you have 3-4 slices of eggplant per stack.

Once assembled, bake in 350 degree oven for 15-20 minutes until cheese melts.

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SHRIMP SCAMPI

Ingredients:

• 1-2 lbs. JUMBO shrimp/shelled and deveined (leave tail on or off)
• 2 Tbs. Olive Oil
• 4 tbs. butter
• 4-5 cloves garlic minced
• ¼ cup dry white wine or vegetable stock
• 2 tbs. lemon juice
• ¼ cup chopped parsley
• Crushed red pepper if desired

Heat olive oil and ½ of the butter.  Sauté garlic 2 minutes.

Add shrimp and sauté on one side for 2 minutes.

Flip shrimp and pour wine/stock over shrimp, cook 3-4 minutes.

Shrimp should be pink.

Add remaining butter, lemon juice, and toss parsley into shrimp (red pepper).

Remove pan from heat.

Can be served over linguini or rice if desired.

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STUFFED FLOUNDER WITH OR WITHOUT CRABMEAT

• 1  Piece of founder per person (using 6 pieces for recipe)
• 1  cup chopped crab meat (optional)
• 2  tablespoons butter
• 1/4 cup olive oil
• (4) lemons for garnish – cut into equal pieces
• Zest and juice of (1) lemon
• 2 cups breadcrumbs Italian flavored breadcrumbs
• 1/2 cup finely grated parmesan cheese
• ¼ cup finely chopped parsley
• 4-5 cloves finely chopped garlic
• ¼ teaspoon oregano

Rinse flounder and pat dry.

Heat oven to 325 degrees.

Heat butter and ½ olive oil in sauce pan, add garlic and saute’ for 1-2 minutes.

Add breadcrumbs, cheese, parsley, oregano (crabmeat if desired) and sauté until blended, and if adding crabmeat until cooked.

Place 2-3 tablespoons of mixture and spread in middle of flounder.  Roll flounder and hold together with toothpick.

Mix lemon zest and lemon juice together and pour over flounder.

Bake 15-20 minutes until fish turns white.

Once removed from oven top fish with any remaining stuffing.

Squeeze lemons over fish.

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FRESH APPLE CAKE, courtesy of Deb Yarmula.

Ingredients:

You will need (3) large mixing bowls, Bundt pan, shallow baking pan

• 1 cup chopped walnuts
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 3 ½ cups chopped Granny Smith apples – cored and peeled
• 2 cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs

Preheat oven to 325.  Coat 10 inch Bundt pan with non-stick spray and lightly floured.

Spread walnuts in a separate pan and toast for about 7 minutes until golden.  Cool completely.

In large bowl whisk flour, baking soda, and salt.

In another large bowl combine walnuts, vanilla, cinnamon and 3 cups of the cut apples.

In third bowl beat sugar, oil, and eggs with electric mixer on medium until well blended.

Turn mixer to slow speed and gradually add the flour mixture from bowl 1. Scrape bowl occasionally with spatula.  Beat one minute longer or until well combined.

Fold in apple mixture from bowl 2.

Once all ingredients are folded together spoon batter into bundt pan. Add remaining apples to top and gently press into mixture.

Bake 1 ½ hours or until inserted toothpick comes out clean.

Cool on rack.  Serve with a big helping of ice cream.

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SNOWBALLS

Ingredients

• 1 Cup butter softened
• ½ Cup powdered sugar
• 1 tsp vanilla
• 2 ¼ Cups flour
• ¼ tsp salt
• ¼ Cup finely chopped walnuts

Mix well butter, powdered sugar, and vanilla.
Mix in flour, salt, and walnuts until holds together.
Roll into 1” balls.
Place on ungreased baking sheet.
Bake at 400 degrees for 10 – 12 minutes. Dough should be set, but not brown.
While still warm, roll in powdered sugar. Cool. Then roll again in powdered sugar (or gently shake in bag).
Makes 4 dozen.

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POUND CAKE

Ingredients:

• 1 lb butter
• 3 1/3 C sugar
• 10 eggs
• 4 C flour
• ½ tsp salt
• 1 T vanilla
• 1 tsp lemon extract

Cream butter and sugar. Add eggs one at a time and beat thoroughly. Add sifted flour and dry ingredients. Add flavorings. Beat 15 minutes. Bake in greased tube pan. Bake 300 degrees for 2 hours or 325 degrees for 1 ½ hours.

Now on to the good stuff: FOOD!!!! There are a lot of recipes this month to help you prepare for the holidays:

PANETONNE (CHRISTMAS CAKE) RECIPE
SANTA’S SECRET**

Ingredients

• 4 tbsp warm milk
• 1 tbsp dried yeast
• 8 tbsp sugar
• 2 sticks butter room temperature
• 5 large eggs beaten
• 2 tsp vanilla extract
• grated zest of 1 lemon
• grated zest of 1 orange
• 3 1/2 cups flour plus extra (up to 1/2 to 2/3 cups more)
• pinch of salt
• 7 tbsp raisins
• 3 tbsp rum extract or real rum
• 2 tbsp candied lemon and orange peel finely chopped
• butter for greasing

For the topping

• 1 tbsp egg white
• 1 tbsp icing sugar
• more icing sugar for dusting

Equipment

• Panettone cake pan
• large mixing bowl
• silicone brush
• large spoon
• hand mixer
• small saucepan

Instructions

• Two days before: soak the raisins in rum for two days**
• Grease a Panettone pan with softened butter
• Place the warm milk in a bowl and add the yeast and 1 tsp of sugar, mix well and leave for a few minutes.
• Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract, using a hand mixer, until light and creamy.
• Add lemon and orange zest and mix.
• Add the eggs a little at a time until all are well incorporated.
• If the mixture starts to curdle, add a tablespoon of the flour and beat in with the eggs.
• Place the flour in a large bowl, fluff, and mix with a pinch of salt and make a well.
• Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough.
• Knead for 5 mins in the bowl until the mixture starts to come together and is pretty sticky.
• Put the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you get a soft, stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture from sticking.
• Place in a lightly greased bowl and cover with plastic wrap; keep in a warm place for 2 hrs or until it doubled in size.
• When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins and chopped candied peel. Shape the dough into a ball and pop into the prepared Panettone pan. If using an 8″ deep cake pan, wrap a layer of baking parchment around the outside of the tin, to come up about 2″ above the rim, and secure the paper with string.  This will help contain the dough as it rises.
• Cover lightly with plastic wrap and leave to rise for another hour until it has risen to the top of the pan or paper.
• Preheat the oven to 350 F
• Mix together the icing sugar and egg white and gently brush over the top of the Panettone.
• Place the Panettone in the oven and bake for 50 – 55 mins or until golden and risen. Insert a skewer into the middle of the cake to test if done.
• Leave to cool in the pan for 10 mins before turning out onto a cooling rack.
• Leave to cool completely before dusting with icing sugar.
• Cut into wedges to serve.

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LEFTOVERS?  TURKEY MEATLOAF!

Depending on how much you have, chop 2-3 cups of turkey in a food processor…don’t pulverize it, just chop it.  Add left over stuffing and a little melted butter—2-3 tablespoons.  Form into a loaf pan and cover with foil. bake on 325 for about 20-minutes until heated through.  As soon as it comes out of the oven spread cranberry sauce on top.  Voila!

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If you are having house-guests you’ll want to have this handy and easy finger picking offering:

HAM & CHEESE SLIDERS

• 12 Hawaiian style rolls -split in half (top and bottom)
• ¾ lb. deli ham thinly sliced
• ½ pound Swiss cheese
• 6 tbsp. melted butter
• 2 tsp Dijon mustard
• 1 ½ tsp dried minced onion
• 1 tsp Worcestershire sauce
• 1 tbs chopped parsley
• Cooking spray

Preheat oven to 350.
Coat sheet pan with spray.
Place bottom of rolls on the pan.
Layer ham first and then cheese.
Place top of rolls over the cheese.
In a small bowl whisk the butter, mustard, dried onion, Worcestershire sauce.
Drizzle mixture over rolls.
Cover sandwiches with foil and bake for 15 minutes.
Uncover and bake 3-5 more minutes until tops are lightly browned

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PUREE PEA SOUP WITH MINT – VERY AROMATIC AND FILLING

Ingredients

• 2 Tablespoons Olive Oil;
• 1 large Vidalia or Sweet Onion, sliced;
• 2 Garlic cloves, sliced;
• 2 cups frozen peas;
• 2 cups Vegetable Stock;
• 1⁄4 teaspoon Salt;
• 4 stalks of fresh Tarragon leaves, off stem;
• 6 fresh mint leaves, off stem, plus a few for garnish per serving;
• 6 ounces of nonfat plain Greek Yogurt.

Directions

In a large pot over a medium flame, heat the olive oil.
Add the onions and garlic. Sauté until golden brown, for about two to three minutes.
Add the peas, vegetable stock, tarragon, mint and salt. Blend together.
Lower the flame and cover the pot to simmer for twenty to thirty minutes.
Stir in yogurt. Simmer five more minutes.
Using a hand-held emulsifier or in a mixer puree the contents.
Remove and serve warm.  Or place into a container in the refrigerator until chilled. Remove from refrigerator and serve in bowls. Garnish with fresh mint leaves.

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Creamy Tomato & White Bean Soup

• 2-3 cups of croutons – flavored or unflavored – your choice
• 1 Tbsp. extra-virgin olive oil
• 1 small yellow onion, chopped
• 3 cloves garlic, finely chopped
• 1/4 c. tomato paste
• 1 (28-oz.) can whole peeled tomatoes
• 2 c. 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 c. packed baby spinach
• 1 cup grated Parmesan, (1/2 for soup the other half for serving)
• 1/2 c. heavy cream

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.

OR 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, half of the 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.