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Creamy Tuscan White Bean Soup

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Prep Time 10 minutes
Cook Time 20 minutes
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!