Creamy Tuscan White Bean Soup
A hearty and comforting Italian-inspired soup packed with white beans, wilted spinach, and sun-dried tomatoes in a savory broth. This nourishing bowl is ready in under 35 minutes and deeply satisfying.
Rich and creamy Tuscan white bean soup with spinach and sun-dried tomatoes in 35 minutes.
Nutrition per serving
Ingredients
Main
Vegetables
Base
Aromatics
Creaminess
Cooking
Seasoning
Instructions
Saute the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Add Tomatoes and Seasoning
Stir in the chopped sun-dried tomatoes and Italian seasoning. Cook for 2 minutes to allow the flavors to bloom and the tomato oil to coat the aromatics.
Add Beans and Broth
Pour in the broth and add the drained cannellini beans. Stir everything together and bring to a gentle boil. Reduce heat and simmer for 12 to 15 minutes.
Blend and Cream
Use an immersion blender to partially blend the soup, pureeing about one third of it to create a creamy thick texture while leaving chunks. Stir in the heavy cream and season with salt and pepper.
Add Spinach and Serve
Add the baby spinach and stir until wilted, about 1 to 2 minutes. Ladle into bowls and serve with crusty bread. Garnish with Parmesan and a drizzle of olive oil if desired.
Substitutions
Common mistakes
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