Description
Creamy Tuscan White Bean Soup is a hearty, herbaceous dish. Learn to make this comforting soup with spinach and sun-dried tomatoes for a satisfying meal.
Ingredients
Scale
- Soup Base & Veggies:
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- Creaminess & Heartiness:
- 2 (15-oz) cans cannellini beans, rinsed and drained
- 1/2 cup heavy cream
- Flavor Enhancers:
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 1 tbsp fresh thyme leaves, chopped
- 1/2 tsp red pepper flakes (or more, to taste)
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 5 oz fresh spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
- Sauté Aromatics:: Okay, first things first, grab a nice heavy-bottomed pot or Dutch oven, honestly, it makes all the difference for even cooking. Drizzle in a bit of olive oil over medium heat. When it shimmers, toss in your chopped yellow onion. Listen to that sizzle! Stir it around for about 5-7 minutes until it softens and turns translucent. You’re building the flavor base here, so don’t rush it. I usually let it go a little longer because I love that sweet, mellow onion flavor. Don’t let it brown too much, though, or it can get bitter; I learned that from a slightly scorched batch once, oops!
- Garlic & Flavor Boost:: Now, push the onions to one side and add your minced garlic to the empty spot in the pot. Let it cook for just about 30 seconds until it’s fragrant – you’ll know, the smell is incredible! Then, stir in the sun-dried tomatoes, fresh thyme, and those red pepper flakes. Give everything a good stir for another minute or so. The kitchen will start smelling absolutely divine, honestly, it’s my favorite part! This is where you really infuse those Tuscan flavors into the Creamy Tuscan White Bean Soup.
- Add Beans & Broth:: Next up, drain and rinse your cannellini beans really well. Add them to the pot along with the vegetable broth. Give it all a good stir to combine everything. Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes. This gives the beans time to really soak up all those amazing flavors and get super tender. I usually let it bubble away while I tidy up my inevitable kitchen mess.
- The Creamy Magic:: Once the beans are tender, use an immersion blender (or carefully transfer about 1-2 cups of the soup to a regular blender) to blend a portion of the soup. I like to blend about half, leaving some whole beans for texture. If you’re using a regular blender, be super careful with hot liquids! Blend until it’s as creamy as you like, then return it to the pot. This step is what makes it a Creamy Tuscan White Bean Soup, after all! If you don’t have an immersion blender, a potato masher works too, just mash some beans against the side of the pot.
- Spinach & Finish:: Now, stir in the heavy cream and the fresh spinach. Keep stirring gently until the spinach just wilts down, which happens pretty quickly, honestly. Season with salt and black pepper to taste. Remember to taste as you go! I always add a little, stir, taste, and add more if needed. It’s so easy to oversalt, and you can’t take it back! This is where you make sure the Creamy Tuscan White Bean Soup is perfectly balanced.
- Serve & Savor:: Ladle your gorgeous Creamy Tuscan White Bean Soup into bowls. Top each serving with a generous sprinkle of fresh grated Parmesan cheese. A little extra fresh thyme sprig for garnish looks lovely too, if you’re feeling fancy! Serve it up warm with some crusty bread for dipping. Honestly, it’s a bowl of pure comfort, and the smells are just incredible. Savor every spoonful!