Go Back
As the days grow cooler and the nights stretch longer, nothing comforts the soul quite like a warm bowl of soup. One dish that encapsulates the heart of Tuscan cuisine while offering rich, creamy goodness is the Creamy Tuscan White Bean Soup. This delightful recipe, inspired by the rustic traditions of Tuscany, perfectly marries the simplicity of high-quality ingredients with robust flavors, making it a beloved choice for both family dinners and entertaining guests.

Creamy Tuscan White Bean Soup

Warm up your chilly evenings with a comforting bowl of Creamy Tuscan White Bean Soup. This delightful dish showcases the essence of Tuscan cuisine by combining simple, high-quality ingredients like cannellini beans, fresh vegetables, and aromatic herbs. With a creamy texture and robust flavors, it’s the perfect meal for family gatherings or cozy nights in. Embrace the warmth of this nourishing soup, packed with vitamins and a touch of lemon zest for a refreshing twist. Enjoy the rich culinary tradition of Tuscany in every spoonful!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked cannellini beans (or 2 cans, drained and rinsed)

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup diced tomatoes (canned or fresh)

4 cups vegetable broth

1 cup fresh spinach, roughly chopped

1 cup heavy cream or coconut milk (for a dairy-free option)

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon red pepper flakes (adjust according to your spice preference)

Salt and pepper to taste

3 tablespoons olive oil

Zest of 1 lemon

Fresh parsley or basil, chopped, for garnish

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes, or until it becomes translucent. Next, stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are softened.

    Incorporate Beans and Tomatoes: Add the cooked cannellini beans and diced tomatoes to the pot. Stir well and heat through for about 2 minutes, allowing the flavors to start melding.

      Add Broth and Spices: Pour in the vegetable broth and sprinkle in the dried thyme, dried oregano, and red pepper flakes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes. This step allows all the ingredients to combine and develop a rich flavor.

        Blend for Creaminess: After simmering, use an immersion blender to blend the soup until you reach a creamy consistency. Aim to leave some whole beans and vegetable chunks for added texture. If you don’t have an immersion blender, carefully transfer about half of the soup to a countertop blender, blend until smooth, and then return it to the pot.

          Stir in Cream and Spinach: Once blended to your liking, stir in the heavy cream (or coconut milk) and the roughly chopped spinach. Continue cooking on low heat for another 5 minutes, just until the spinach wilts and everything is warmed through.

            Season and Serve: Taste the soup and season with salt, pepper, and fresh lemon zest as needed. Serve hot, garnished with chopped parsley or basil for a burst of freshness.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6

                - Presentation Tips: Ladle the soup into bowls and drizzle a little extra cream or coconut milk on top for an elegant touch. Consider serving with crusty bread on the side for an added delight!