Creamy Tuscan White Bean Soup (Print View)

Silky Tuscan white bean soup with spinach, sun-dried tomatoes and cream—cozy and comforting in 45 minutes.

# Components:

→ Vegetables

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

→ Beans & Broth

05 - 2 (15-ounce) cans cannellini beans, drained and rinsed
06 - 4 cups vegetable broth (use certified gluten-free if required)

→ Flavorings

07 - 1/2 cup sun-dried tomatoes (packed in oil), drained and coarsely chopped
08 - 1 teaspoon dried Italian herb blend (or 1/3 tsp each oregano, basil, thyme)
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Creaminess & Fats

11 - 1/2 cup heavy cream (substitute coconut cream for a dairy-free option)
12 - 2 tablespoons extra-virgin olive oil

→ Garnish (optional)

13 - Freshly grated Parmesan cheese (omit to keep dairy-free)
14 - Fresh basil leaves

# Method:

01 - Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add the chopped onion and diced carrots and sauté, stirring occasionally, until the vegetables are softened, about 5 minutes.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to let it brown.
03 - Add the chopped sun-dried tomatoes, dried Italian herbs and crushed red pepper flakes (if using). Cook, stirring, for 2 minutes to release the aromatics.
04 - Pour in the drained cannellini beans and 4 cups vegetable broth. Bring the mixture to a gentle simmer over medium-high heat, then reduce heat and simmer uncovered for 15 minutes to meld flavors.
05 - Remove the pot from the heat and use an immersion blender to purée roughly half the soup directly in the pot, leaving some whole beans and vegetables for texture. Alternatively, transfer half to a countertop blender, purée until smooth, and return to the pot.
06 - Return the pot to low-medium heat, stir in the chopped baby spinach and cook 2–3 minutes until wilted and evenly distributed.
07 - Reduce heat to low. Stir in 1/2 cup heavy cream (or coconut cream for dairy-free), season with salt and freshly ground black pepper to taste, and warm gently for 2–3 minutes without boiling.
08 - Ladle into bowls and garnish with freshly grated Parmesan and basil leaves as desired. Serve immediately.

# Expert Advice:

01 -
  • The sun-dried tomatoes infuse the broth with a vibrant depth most soups envy.
  • It’s a foolproof, cozy meal that everyone at the table asks for seconds of—especially when served with crusty bread.
02 -
  • If the soup boils after adding cream, it can split—so always drop the heat first.
  • Blending just half the soup gives that perfect balance of creamy base and chunky bites—it’s more satisfying than pureeing it all.
03 -
  • Wait until the very end to salt, especially if using store-bought broth—it keeps your flavors bright.
  • Warming the cream slightly before stirring in helps prevent curdling and keeps the texture velvety.
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