This creamy Tuscan white bean soup is a warm hug in a bowl! Packed with fluffy beans, fresh spinach, and tasty herbs, it’s comforting and oh-so-delicious.
It’s super easy to whip up, and I love having leftovers for lunch. Just heat it up and enjoy that cozy goodness all over again! 🥣
Key Ingredients & Substitutions
Cannellini Beans: These creamy white beans give a lovely texture. If you can’t find them, navy beans or great northern beans work as great alternatives. Just make sure to rinse them well to get rid of any canning liquid.
Vegetable Broth: Homemade broth adds depth, but store-bought is a good time-saver. For a richer flavor, you can use low-sodium chicken broth if you’re not strictly vegetarian.
Heavy Cream: I love using heavy cream for richness, but coconut cream makes a delightful dairy-free substitute. If you want something lighter, half-and-half or whole milk works fine, too.
Kale: Fresh kale adds nutrition and color. You can swap it for spinach or Swiss chard, but note that spinach wilts fast, so add it towards the end of cooking.
Grated Parmesan: This cheese adds wonderful flavor. If you’re dairy-free, nutritional yeast can give a similar cheesy note without the cheese!
How Do I Get the Right Creamy Texture for My Soup?
To achieve that creamy soup texture while keeping some beans intact, blending is key! Here’s how to get it just right:
- Use an immersion blender directly in the pot to blend about half the soup. This gives you a smooth base without losing all the beans.
- If using a regular blender, make sure to let the soup cool slightly before blending to avoid splattering.
- Leave some whole beans for texture and visual appeal in your soup!
Taking the time to blend properly will elevate your soup from good to great!
How to Make Creamy Tuscan White Bean Soup
Ingredients You’ll Need:
For the Soup:
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream (for a dairy-free option)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups fresh kale, chopped
- Salt and pepper to taste
For Serving:
- Grated Parmesan cheese (optional)
- Crusty bread for serving
How Much Time Will You Need?
This creamy soup takes about 15 minutes to prepare and roughly 25 minutes to cook. So, in total, you’re looking at about 40 minutes from start to finish. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and carrots, letting them sauté for about 5 minutes. You want the veggies to start softening but not browning yet.
2. Add the Aromatics:
Next, toss in the minced garlic, dried thyme, dried oregano, and red pepper flakes if you’re using them. Cook this mixture for another 2-3 minutes until you can smell all those lovely aromas filling your kitchen!
3. Combine the Beans and Broth:
Stir in the rinsed cannellini beans and vegetable broth. Bring everything to a gentle simmer and let it cook for about 10 minutes. This will allow all those cozy flavors to meld together nicely.
4. Create the Creamy Texture:
Here’s where the magic happens! Using an immersion blender, blend about half of the soup until it’s creamy while still leaving some whole beans for texture. If you don’t have an immersion blender, you can carefully transfer some of the soup to a regular blender, blend until smooth, and then stir it back into the pot.
5. Mix in the Cream and Kale:
Add the heavy cream (or coconut cream) and the chopped kale to the pot. Stir this all together and let it cook for another 5-10 minutes until the kale wilts and becomes tender.
6. Season and Serve:
Finally, season your delicious soup with salt and pepper to taste. Serve it hot, garnished with grated Parmesan cheese if you’d like, and some crusty bread on the side for dipping. Enjoy every cozy spoonful of your Creamy Tuscan White Bean Soup!
Can I Use Dried Beans Instead of Canned?
Absolutely! If you prefer using dried beans, soak about 1 cup of dried cannellini beans overnight, then drain and rinse. Cook the beans in water for about 1-1.5 hours until tender before adding them to the soup in step 3. You may need to adjust the vegetable broth, as the beans will absorb some liquid.
Can I Substitute Coconut Cream for Heavy Cream?
Yes, coconut cream works great as a dairy-free substitute! Just use the same amount (1 cup) in the recipe, and it will add a lovely creamy texture and a slight coconut flavor that complements the soup beautifully.
How Can I Store Leftover Soup?
To store leftovers, let the soup cool to room temperature and transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave until heated through.
Can I Add Other Vegetables to the Soup?
Definitely! Feel free to add other vegetables such as zucchini, bell peppers, or even spinach for extra nutrients and flavor. Just sauté them with the onions and carrots to start before proceeding with the rest of the recipe. Adjust cooking times according to the vegetables you choose!
