Creamy Tuscan White Bean Soup
There is nothing quite as comforting as a warm bowl of soup on a crisp fall evening, especially one that tastes like it has been simmering all day but actually comes together in just 30 minutes. This Creamy Tuscan White Bean Soup is packed with rustic Italian flavors, featuring tender cannellini beans, sweet sun-dried tomatoes, and a rich, velvety broth.
Love this? You should also try our One-Pan Creamy Mushroom Chicken!
The Secret to a Creamy Base Without Dairy
If you want to keep this soup entirely vegan, you don’t need heavy cream to achieve that luxurious, silky texture. The secret lies in the beans themselves! By using an immersion blender to puree just a small portion of the soup right in the pot, the starches from the cannellini beans thicken the broth naturally. A splash of full-fat coconut milk at the end rounds out the richness perfectly without adding a strong coconut flavor.
Make It Your Own
This soup is incredibly versatile. If you aren’t strictly vegetarian, adding some browned spicy Italian sausage or crispy pancetta at the beginning adds incredible depth of flavor. You can also swap the spinach for kale—just be sure to add the kale a few minutes earlier so it has time to tenderize in the hot broth.
Ingredients
Method
- In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
- Add the minced garlic and Italian seasoning, cooking for 1 minute until fragrant.
- Stir in the chopped sun-dried tomatoes, cannellini beans, and vegetable broth. Bring the soup to a gentle simmer and let it cook for 15 minutes.
- Using an immersion blender, briefly blend about one-third of the soup to create a thick, creamy base while leaving plenty of whole beans for texture.
- Stir in the coconut milk (or cream) and fresh baby spinach. Let it simmer for 2-3 more minutes until the spinach is wilted.
- Season with salt and freshly cracked black pepper. Serve hot with crusty bread.