Creamy Tuscan White Bean Soup (Print)

Hearty Tuscan soup of cannellini beans, spinach and sun-dried tomatoes finished with cream and herbs.

# What you'll need:

→ Vegetables

01 - 1 medium yellow onion, finely chopped
02 - 2 medium carrots, diced
03 - 3 garlic cloves, minced
04 - 2 cups fresh baby spinach, roughly chopped

→ Beans & Broth

05 - 2 (15-oz) cans cannellini beans, drained and rinsed
06 - 4 cups vegetable broth (use gluten-free broth if required)

→ Flavorings

07 - 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
08 - 1 teaspoon dried Italian seasoning
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Creaminess

11 - 1/2 cup heavy cream (or coconut cream for a vegan alternative)
12 - 2 tablespoons extra-virgin olive oil

→ Garnish

13 - Freshly grated Parmesan cheese (optional)
14 - Fresh basil leaves

# Directions:

01 - Heat the olive oil in a large pot over medium heat. Add the chopped onion and diced carrots and cook, stirring occasionally, until softened, about 5 minutes.
02 - Add the minced garlic and cook for 1 minute until fragrant, taking care not to let it brown.
03 - Stir in the chopped sun-dried tomatoes, dried Italian seasoning and crushed red pepper flakes if using; cook for 2 minutes to release aromas.
04 - Pour in the drained cannellini beans and the vegetable broth. Bring to a gentle simmer, then reduce heat and simmer uncovered for 15 minutes to meld flavors.
05 - Use an immersion blender to puree roughly half the potful directly until the mixture is partially smooth, leaving some beans and vegetables intact. Alternatively, blend half in a countertop blender and return to the pot.
06 - Stir in the chopped baby spinach and cook until wilted, about 2 to 3 minutes.
07 - Reduce heat to low and stir in the heavy cream (or coconut cream). Season with salt and freshly ground black pepper to taste and warm gently for 2 to 3 minutes without boiling.
08 - Ladle into bowls and garnish with freshly grated Parmesan and torn basil leaves if desired.

# Expert Advice:

01 -
  • Nobody ever guesses how simple it is to coax such robust, Italian flavors out of humble pantry beans and a handful of veggies.
  • The creamy texture will have you reaching for a second bowl before your first spoonful is gone.
02 -
  • Once I tried adding the cream before blending and ended up with a weirdly grainy soup—always blend first, then cream.
  • Tasting after adding the sun-dried tomatoes is key—they’re saltier than expected and change everything.
03 -
  • Never underestimate the difference a slow, patient sauté can make for onions.
  • Blending only half gives you a creamy soup with bite—don’t puree it all, or you’ll miss out on texture.
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