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Cozy Creamy Tuscan White Bean Soup – Easy 30-Minute Meal

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A creamy, comforting Tuscan white bean soup made in just 30 minutes with simple pantry ingredients. Perfect for cozy nights, this velvety soup is packed with flavor from garlic, herbs, and sun-dried tomatoes.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1/3 cup sun-dried tomatoes (in oil, drained), chopped
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 3 cups fresh spinach, roughly chopped
  • 2 tablespoons fresh lemon juice
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until softened.
  2. Add minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
  3. Stir in dried rosemary, dried thyme, and red pepper flakes (if using). Cook for 30 seconds.
  4. Add drained and rinsed cannellini beans and vegetable broth. Stir to combine, scraping up any browned bits from the bottom.
  5. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
  6. Remove from heat. Use an immersion blender to blend about half of the soup directly in the pot (or carefully transfer half to a regular blender, blend, and return to pot).
  7. Return pot to low heat. Stir in chopped spinach and cook for 2-3 minutes until wilted.
  8. Stir in fresh lemon juice and grated Parmesan. Season with salt and black pepper to taste.
  9. Serve hot, topped with extra Parmesan and a drizzle of olive oil.

Notes

For the creamiest texture, use cannellini beans. Sun-dried tomatoes packed in oil have better flavor than dry ones. For a dairy-free version, omit Parmesan or use nutritional yeast. Do not skip the lemon juice—it brightens the dish. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: Tuscan white bean soup, creamy bean soup, 30-minute soup, vegetarian soup, easy soup recipe, comfort food, healthy soup

Find it online: https://piperplate.com/cozy-creamy-tuscan-white-bean-soup-easy-30-minute-meal/