Step 1

Preheat the oven to 350 degrees F.

Step 2

On a baking sheet, add the bread cubes, 2 tablespoons of the oil, 3/4 teaspoon of the oregano, the garlic powder, and the salt and toss to combine. Spread the seasoned bread cubes into an even layer.

Step 3

Bake the croutons, shaking the baking sheet halfway through, until they are golden and crispy, about 15-18 minutes.

Step 4

While the croutons are baking, in a large pot over medium heat, add the remaining oil.

Step 5

Add the onions to the heated oil and cook, while stirring, until they are softened, about 8 minutes.

Step 6

Add the chopped garlic to the onions and cook, while stirring, until it is fragrant, about 1 minute.

Step 7

Add the tomato paste to the onion mixture and cook, while stirring, until the onions are coated and the paste slightly darkens, about 2 minutes.

Step 8

Stir the tomatoes and their juices, the chicken broth, and 1 cup of the cannellini beans into the onion mixture.

Step 9

Add the remaining oregano, the red pepper flakes, the salt, and the pepper to the soup mixture and stir to combine. Bring it to a boil.

Step 10

Reduce the heat to medium-low and simmer the soup, stirring occasionally, until it is slightly reduced and the flavors have melded, about 20 minutes.

Step 11

Transfer the pot from the heat, then carefully use an immersion blender to blend the soup until it is smooth.

Step 12

Return the pot to medium-low heat. Add the spinach, 1/2 cup of the parmesan, the heavy cream, and the remaining cannellini beans to the soup and bring it to a simmer.

Step 13

Cook the soup, stirring occasionally, until the spinach is wilted and the cheese is melted and incorporated, about 10 minutes.

Step 14

Serve the soup sprinkled with the croutons and the extra parmesan.