Creamy Tuscan White Bean Soup

A comforting, creamy soup made with hearty white beans, spinach, and savory herbs, offering warmth and flavor in every easy-to-make bowl.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $2.65/serving

Dietary

• High-Fiber
• Vegetarian
• Pescatarian
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• Low-Cholesterol

Tags

• quick
• healthy
• comfort food
• one-pot
• rich

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (chopped)
• 2 clove garlic (minced)
• 1 teaspoon dried Italian seasoning
• 4 cup vegetable broth
• 30 ounce cannellini beans (rinsed and drained)
• 5 ounce fresh spinach
• 0.5 cup heavy cream
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 slice crusty bread (for serving)

Instructions

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes.
2. Stir in the minced garlic and dried Italian seasoning. Cook for 1 minute until fragrant.
3. Pour in the vegetable broth and bring to a simmer. Add the rinsed cannellini beans and cook for 5-7 minutes, allowing flavors to meld.
4. Remove about 1 cup of the soup (mostly beans) and blend with an immersion blender until creamy, then return to the pot. (Alternatively, mash about 1/2 of the beans with a fork directly in the pot).
5. Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Stir in the heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat through, but do not boil.
6. Serve hot with crusty bread.

Notes

This soup can be made dairy-free by substituting the heavy cream with full-fat coconut milk or a plant-based unsweetened cream alternative.

Nutrition (per serving)

• Calories: 470
• Protein: 18 g
• Carbohydrates: 61.9 g
• Fat: 13.8 g
• Fiber: 18.1 g
• Sodium: 1852 mg
• Saturated Fat: 7.5 g
• Sugar: 7.7 g
• Cholesterol: 40 mg