Creamy Tuscan White Bean Soup (Printable)

Silky Tuscan-style white beans with spinach and sun-dried tomatoes, finished with cream and basil for a comforting meal.

# What You'll Need:

→ Vegetables

01 - 1 medium yellow onion, finely chopped
02 - 2 medium carrots, 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 herb blend (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 canned coconut cream for a vegan version)
12 - 2 tablespoons extra-virgin olive oil

→ Garnish (optional)

13 - Freshly grated Parmesan cheese (optional; omit for vegan)
14 - Fresh basil leaves, torn

# How-To:

01 - Warm the olive oil in a large pot over medium heat. Add the chopped onion and diced carrots and sauté, 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 drained sun-dried tomatoes, dried Italian herb blend and crushed red pepper flakes (if using). Cook, stirring, for 2 minutes to bloom the herbs and combine flavors.
04 - Add the drained cannellini beans and the vegetable broth. Bring to a gentle simmer, reduce heat if necessary, and cook uncovered for 15 minutes to meld flavors.
05 - Working in the pot with an immersion blender, purée roughly half of the soup to thicken while leaving some beans and vegetables intact for texture. Alternatively, transfer half to a countertop blender, blend until smooth, then return to the pot.
06 - Stir in the chopped baby spinach and cook until wilted, about 2 to 3 minutes.
07 - Lower the heat to low and stir in the heavy cream. Season with salt and freshly ground black pepper to taste. Warm gently for 2 to 3 minutes—do not boil—until heated through and cohesive.
08 - Ladle into bowls and garnish with grated Parmesan and torn basil leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • This soup sneaks in so much flavor without hours of fuss—and the sun-dried tomatoes are the biggest secret.
  • It somehow manages to be both hearty and light, making it a true all-seasons soup for cozy nights or easy lunches.
02 -
  • Trying to blend the whole soup made it too thick and strangely paste-like—leave some beans and veggies whole for balance.
  • Adding the spinach earlier sounded logical but bleached all its color and made it lose texture—always stir it in right at the end.
03 -
  • Let the soup rest off the heat for 10 minutes before serving—the flavors meld and intensify, making the second spoonful even better.
  • Use sun-dried tomatoes packed in oil, and after draining, chop them small so they distribute their punchy flavor all through the soup.
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