Comforting Tuscan white bean soup with sun-dried tomatoes, spinach, and a creamy finish—ready in 45 minutes.
# What You'll Need:
→ 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 gluten-free broth if required)
→ Flavorings
07 - 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
08 - 1 teaspoon dried Italian seasoning
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Creaminess
12 - 1/2 cup heavy cream (or 1/2 cup coconut cream for a dairy-free option)
13 - 2 tablespoons olive oil
→ Garnish (optional)
14 - Freshly grated Parmesan cheese, for serving (optional)
15 - Fresh basil leaves, for serving
# Directions:
01 - Warm the olive oil in a large pot over medium heat. Add the chopped onion and diced carrots and sauté until softened, about 5 minutes.
02 - Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
03 - Stir in the sun-dried tomatoes, dried Italian seasoning and crushed red pepper flakes (if using). Cook for 2 minutes to release the aromatics.
04 - Add the drained cannellini beans and the vegetable broth. Bring to a gentle simmer and cook, uncovered, for 15 minutes to meld flavors.
05 - Working in the pot, purée approximately half of the soup with an immersion blender to achieve a creamy consistency while retaining some whole beans and vegetables. Alternatively, transfer half to a countertop blender, purée, and return to the pot.
06 - Stir in the baby spinach and cook until just wilted, 2 to 3 minutes.
07 - Reduce the heat to low, stir in the heavy cream, and season with salt and freshly ground black pepper to taste. Warm gently for 2 to 3 minutes without boiling.
08 - Ladle into bowls and finish with freshly grated Parmesan and torn basil leaves if desired.
