Creamy Tuscan White Bean (Printable)

Hearty Tuscan soup of cannellini beans, spinach and sun-dried tomatoes, enriched with cream and fresh basil.

# Ingredient list:

→ Vegetables

01 - 1 medium yellow onion, finely chopped
02 - 2 medium carrots, peeled and diced
03 - 3 garlic cloves, minced
04 - 2 cups fresh baby spinach, coarsely 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 herbs (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

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

→ Garnish (optional)

13 - Freshly grated Parmesan cheese (omit for vegan)
14 - Fresh basil leaves

# Step-by-Step Guide:

01 - Warm the olive oil in a large pot over medium heat. Add the chopped onion and diced carrots and cook, stirring occasionally, until softened, about 5 minutes.
02 - Add the minced garlic to the pot and cook, stirring, until fragrant, about 1 minute; avoid browning.
03 - Stir in the chopped sun-dried tomatoes, dried Italian herbs and crushed red pepper flakes (if using) and cook for about 2 minutes to release their aromas.
04 - Add the drained cannellini beans and vegetable broth. Bring to a gentle simmer, then reduce heat slightly and cook uncovered for 15 minutes to meld flavors.
05 - Working carefully, puree roughly half of the soup using an immersion blender directly in the pot until partially smooth, leaving some beans and vegetables whole for texture. Alternatively, transfer half to a countertop blender, blend until smooth, and return to the pot.
06 - Stir the chopped baby spinach into the soup and cook until just wilted, about 2 to 3 minutes.
07 - Reduce heat to low and stir in the heavy cream (or coconut cream). Season with salt and freshly ground black pepper to taste and warm gently for 2 to 3 minutes without bringing to a boil.
08 - Ladle the soup into bowls and, if desired, finish with grated Parmesan and scattered basil leaves. Serve immediately.

# Expert Advice:

01 -
  • The sun-dried tomatoes add a tangy pop that makes it feel a little special even on a plain night.
  • It turns familiar pantry staples into a bowl you want second helpings of, and cleanup is blissfully minimal.
02 -
  • Once I tried to shortcut things with undercooked onions—it muted all the other flavors, so don’t rush that step.
  • Blending just part of the soup gives a perfect balance of creamy and chunky; blending all of it tastes flat by comparison.
03 -
  • Always taste and adjust the salt after adding the cream—it makes a bigger difference than you’d expect.
  • Sauté the sun-dried tomatoes in oil from the jar for a little extra richness and depth.
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