Creamy Tuscan White Bean Soup (Print)

Hearty Tuscan-style white bean soup with spinach, sun-dried tomatoes and a silky creamy finish.

# Components:

→ Vegetables

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

→ Beans & Broth

05 - 2 (15-ounce) 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 herb blend (oregano, basil, thyme)
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 full-fat coconut cream for a vegan alternative)
12 - 2 tablespoons extra-virgin olive oil

→ Garnish

13 - Freshly grated Parmesan cheese (omit for vegan preparations)
14 - Fresh basil leaves

# Method:

01 - Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and diced carrots and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
02 - Add the minced garlic to the pot and sauté until fragrant, about 1 minute, taking care not to brown the garlic.
03 - Stir in the chopped sun-dried tomatoes, dried Italian herb blend and crushed red pepper flakes (if using). Cook, stirring, for 1–2 minutes to bloom the flavors.
04 - Add the drained cannellini beans and the vegetable broth. Bring the mixture to a gentle simmer over medium-low heat.
05 - Maintain a gentle simmer and cook for 15 minutes to allow the flavors to meld and the carrots to become tender.
06 - Using an immersion blender, purée roughly half of the soup directly in the pot until smooth but still textured; alternatively, transfer half to a countertop blender, purée, and return to the pot to achieve a creamy body while retaining some whole beans and vegetables.
07 - Stir in the chopped spinach and cook until wilted, about 2–3 minutes.
08 - Reduce the heat to low and stir in the heavy cream (or coconut cream). Season with salt and freshly ground black pepper to taste and heat gently for 2–3 minutes without boiling.
09 - Ladle into bowls and finish with freshly grated Parmesan and basil leaves if desired. Adjust consistency with additional broth if needed.

# Expert Advice:

01 -
  • Blending the beans gives the soup a luscious, creamy body without relying entirely on dairy—the first time I did it, I felt like I'd uncovered a kitchen secret.
  • It's one of those rare soups that tastes even better the next day, making it a weeknight lifesaver and an inviting lunch.
02 -
  • The first time I cranked the heat after adding cream, it split—keep the pot just warm, not bubbling.
  • Skipping the step of blending part of the soup makes it more watery—pureeing is what creates the signature creamy texture.
03 -
  • Ladle out a bit of the broth and use it to temper the cream before adding—no curdling, no stress.
  • If the soup is thicker than you like, a splash of hot water or broth fixes it without diluting the flavor.
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