Creamy Tuscan White Bean Soup

As the weather cools down, there is nothing better than a steaming bowl of thick, comforting soup. This Creamy Tuscan White Bean Soup is currently going viral on social media for a brilliant reason: it offers the luxurious, creamy texture of a heavy chowder, but is packed with plant-based protein, fiber, and greens.

Love this? You should also try our Honey Sriracha Glazed Meatballs!

Why You Will Love This Cozy Soup

• High Protein & Fiber: Cannellini beans are a nutritional powerhouse, keeping you full and satisfied for hours without the need for heavy meats.
• One-Pot Wonder: The entire recipe comes together in a single Dutch oven in under 30 minutes, making cleanup an absolute breeze.
• Incredible Flavor: Sautéing the aromatics with the intense, sweet-tart flavor of sun-dried tomatoes creates a restaurant-quality broth that tastes like it simmered all day.

The Secret to a Naturally Thick Broth

You do not need to add flour or cornstarch to thicken this soup! The secret lies in the beans themselves. Once the soup has simmered for a few minutes, use an immersion blender to pulse the soup two or three times. By blending just a portion of the cannellini beans, their natural starches release into the broth, instantly transforming it into a thick, velvety base. If you don’t have an immersion blender, simply use a potato masher or a wooden spoon to crush some of the beans against the side of the pot.

Frequently Asked Questions

What can I substitute for heavy cream?

To make this soup lighter, you can use half-and-half or whole milk. If you want to make the recipe completely dairy-free and vegan, substitute the heavy cream with full-fat canned coconut milk and omit the parmesan cheese (or use a vegan parmesan alternative).

Can I add meat to this recipe?

Absolutely! Sliced cooked Italian sausage, shredded rotisserie chicken, or crispy crumbled bacon are fantastic, savory additions that pair perfectly with the Tuscan flavor profile.

Creamy Tuscan White Bean Soup

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course: Breakfast, Dessert, Main Course

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 2 tbsp Olive oil (or oil from the sun-dried tomato jar)
• 1 medium Yellow onion, finely diced
• 4 cloves Garlic, minced
• 1/3 cup Sun-dried tomatoes packed in oil, drained and chopped
• 1/2 tsp Dried Italian seasoning
• 1/4 tsp Red pepper flakes (optional, for heat)
• 3 cans (15oz each) Cannellini beans (white kidney beans), rinsed and drained
• 4 cups Vegetable or chicken broth
• 1/2 cup Heavy cream (or half-and-half)
• 3 cups Fresh baby spinach
• 1/3 cup Parmesan cheese, freshly grated
• 1 tbsp Fresh lemon juice

Method

 

Main

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat.
2. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
3. Stir in the minced garlic, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1 minute until highly fragrant.
4. Add the drained cannellini beans and the broth to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10 minutes.
5. To make the soup ultra-creamy, use an immersion blender to briefly blend about 1/4 of the soup right in the pot. (Alternatively, mash some of the beans against the side of the pot with a wooden spoon).
6. Stir in the heavy cream and fresh baby spinach. Let it simmer for 2-3 minutes until the spinach is completely wilted.
7. Remove the pot from the heat. Stir in the grated parmesan cheese and fresh lemon juice. Season with salt and black pepper to taste.
8. Serve hot with crusty garlic bread for dipping!