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Creamy Tuscan White Bean Soup: Easy One-Pot Dinner

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A hearty, creamy Tuscan white bean soup that’s naturally dairy-free, budget-friendly, and ready in 40 minutes. This one-pot wonder balances blended and whole beans for the perfect texture, making it a comforting meal that feels both rustic and elegant.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 medium carrots, diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 cups vegetable broth
  • 3 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese (plus more for serving)
  • 2 cups fresh spinach or kale
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, chopped (for garnish)
  • Extra olive oil for drizzling

Instructions

  1. Sauté the aromatics. Heat the olive oil in your Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent. Add the minced garlic, dried rosemary, dried thyme, and red pepper flakes (if using). Cook for another minute until the garlic is fragrant.
  2. Build the broth. Pour in the vegetable broth and add the bay leaf. Use your wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the broth to a gentle boil, then reduce the heat to a simmer.
  3. Add the beans. Add the drained and rinsed cannellini beans to the pot. Reserve about 1 cup of beans to add later for texture. Stir everything together and let it simmer for 10 minutes.
  4. Blend for creaminess. Remove the bay leaf and discard it. Using an immersion blender, blend the soup until it’s mostly smooth but still has some texture. If using a regular blender, work in batches and be careful with the hot liquid. Return the blended soup to the pot.
  5. Add the reserved beans and greens. Stir in the reserved cup of whole beans. Add the fresh spinach or kale and stir until it wilts—about 2 minutes for spinach, 3-4 minutes for kale.
  6. Finish with cheese and lemon. Remove the pot from the heat. Stir in the grated Parmesan cheese until it melts into the soup. Add the fresh lemon juice and stir. Taste and adjust seasoning with salt and pepper.
  7. Rest and serve. Let the soup sit off the heat for 5 minutes before serving. Ladle into bowls, top with fresh parsley, an extra drizzle of olive oil, and more Parmesan if desired. Serve with crusty bread.

Notes

Don’t skip the lemon juice—it brightens the flavors. Season in layers for even flavor. Resist over-blending to keep some texture. The soup improves after a day in the fridge. For a vegan version, omit Parmesan and use nutritional yeast. For a protein boost, add cooked shredded chicken or Italian sausage. To freeze, omit greens and add fresh after thawing.

Nutrition

Keywords: creamy Tuscan white bean soup, one-pot soup, vegetarian soup, healthy soup, easy dinner, cannellini bean soup, Italian soup

Find it online: https://lindabake.com/creamy-tuscan-white-bean-soup-easy-one-pot-dinner/