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Weeknight • Soups

Creamy Tuscan White Bean Soup

A rich and comforting vegetarian soup with creamy white beans, sun-dried tomatoes, and fresh spinach in a flavorful broth.

Prep
10 min
Cook
25 min
Servings
4
Level
Weeknight
Creamy Tuscan White Bean Soup

Sometimes, you just need a soup that feels like a warm, comforting hug, and this Creamy Tuscan White Bean Soup delivers exactly that! It's packed with hearty cannellini beans, savory sun-dried tomatoes, and vibrant spinach, all swimming in a velvety, herb-infused broth. This vegetarian delight comes together easily and is so incredibly satisfying, you'll want to make it again and again.

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
  • 4 cups vegetable broth
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup heavy cream (or plant-based cream for dairy-free)
  • 3 cups fresh spinach
  • Salt and black pepper to taste
  • Optional: Grated Parmesan cheese or crusty bread for serving

Preparation

  1. Step 1

    Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 5 minutes until softened. Stir in minced garlic and chopped sun-dried tomatoes, and cook for another 2 minutes until fragrant.

  2. Step 2

    Pour in the vegetable broth. Add half of the rinsed cannellini beans, oregano, and red pepper flakes (if using). Bring to a simmer, then reduce heat to low and let it gently bubble for 10 minutes to allow flavors to meld.

  3. Step 3

    Using an immersion blender, carefully blend a portion of the soup directly in the pot until it reaches your desired creaminess. Alternatively, carefully transfer 1-2 cups of the soup to a regular blender, blend until smooth, then return to the pot. This step makes the soup wonderfully creamy without adding a ton of cream!

  4. Step 4

    Stir in the remaining whole cannellini beans and the heavy cream. Continue to simmer for 5 minutes, allowing the soup to heat through.

  5. Step 5

    Add the fresh spinach and cook for 1-2 minutes more, until the spinach wilts. Do not boil after adding cream.

  6. Step 6

    Taste and season with salt and black pepper as needed. Serve hot, garnished with Parmesan cheese and a side of crusty bread if desired.

Tips

  • The immersion blender step is key for that lovely creamy texture. If you don't have one, blending a portion in a regular blender works great.
  • For extra protein, consider adding cooked shredded chicken or some browned Italian sausage (no longer vegetarian, of course!).
  • Don't worry if you don't have sun-dried tomatoes; a pinch of dried tomato flakes or a tablespoon of tomato paste can add depth.

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