cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth (or chicken broth for deeper flavor)
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional, for warmth)
• Salt and black pepper, to taste
• 2 cups fresh spinach (or kale, if preferred)
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese
• Optional: extra Parmesan, lemon zest, or chili oil for garnish
INSTRUCTIONS:
1. Sauté the aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook
