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When it comes to hearty, soul-satisfying meals, few dishes can rival the warmth and richness of Creamy Tuscan White Bean Soup. This delightful recipe brings together the rustic flavors of Tuscany with the nutritional benefits of white beans and fresh vegetables, making it a perfect choice for any time of year. Whether you are looking for a cozy dish to warm up your winter evenings or something light yet filling for a spring lunch, this soup delivers on all fronts.

Creamy Tuscan White Bean Soup

Indulge in the comforting flavors of Creamy Tuscan White Bean Soup, a delightful blend of white beans, fresh vegetables, and aromatic herbs. This nutritious soup is packed with plant-based protein, fiber, and essential vitamins, making it ideal for any season. Whether you're looking for a cozy winter meal or a light spring lunch, this recipe caters to all dietary preferences. Perfectly creamy and rich, it's a nourishing dish that celebrates Tuscan culinary traditions. Enjoy a bowl of warmth today!
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Ingredients
  

2 cups cannellini beans (cooked or 2 cans, drained and rinsed)

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup diced tomatoes (canned or fresh)

4 cups vegetable broth

1 cup fresh spinach, roughly chopped

1 cup heavy cream or coconut milk for a dairy-free option

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon red pepper flakes (adjust to taste)

Salt and pepper, to taste

3 tablespoons olive oil

Zest of 1 lemon

Fresh parsley or basil for garnish

Instructions
 

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Add the garlic, carrots, and celery; sauté for an additional 5 minutes until softened.

    Add Beans and Tomatoes: Stir in the cooked cannellini beans and the diced tomatoes. Cook for about 2 minutes to warm the beans through and blend the flavors.

      Pour in Broth: Add the vegetable broth, dried thyme, dried oregano, and red pepper flakes. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld.

        Blend for Creaminess: After simmering, use an immersion blender to blend the soup until it's creamy, but leave some whole beans and vegetables for texture. (If you don’t have an immersion blender, carefully transfer about half of the soup to a countertop blender, blend until smooth, and return it to the pot.)

          Stir in Cream and Spinach: Once the soup is blended to your desired consistency, stir in the heavy cream (or coconut milk) and the chopped spinach. Continue cooking on low for an additional 5 minutes until the spinach wilts and everything is heated through.

            Season and Serve: Season with salt, pepper, and lemon zest to taste. Serve hot, garnished with fresh parsley or basil for added flavor.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6