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Creamy Tuscan White Bean Soup: Easy 30-Min Dinner

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A creamy, savory Tuscan white bean soup with tender beans, tomatoes, and aromatic herbs. Ready in just 30 minutes, this easy recipe is perfect for weeknight dinners or impressing guests.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, finely chopped)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 3 cans (15 ounces each) cannellini beans (or great northern beans), divided
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 tablespoons tomato paste
  • Fresh parsley, chopped (about ¼ cup, for garnish)
  • Grated Parmesan cheese (about ¼ cup, optional, for serving)
  • Extra drizzle of olive oil (for garnish)

Instructions

  1. Prep your aromatics: Dice the onion, carrots, and celery into roughly equal-sized pieces. Mince the garlic.
  2. Sauté the vegetables: Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and the vegetables have softened, about 6-8 minutes.
  3. Bloom the aromatics: Add the minced garlic, dried rosemary, dried thyme, and red pepper flakes. Stir constantly for about 1 minute. Be careful not to let the garlic burn.
  4. Add the tomato paste: Stir in the tomato paste and cook for another 2 minutes, stirring frequently, until it darkens slightly.
  5. Add the liquids and beans: Pour in the vegetable broth, diced tomatoes (with their juices), and 2 cans of the cannellini beans (drained and rinsed). Reserve the third can for later. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to a simmer. Let it bubble for 5 minutes.
  6. Blend for creaminess: Remove the pot from the heat. Using an immersion blender, blend about half the soup directly in the pot, leaving some chunks for texture. If using a regular blender, carefully transfer about 2 cups of soup to the blender, blend until smooth, then stir back into the pot. (Warning: Hot soup expands in a blender. Remove the center cap and cover with a towel to let steam escape.)
  7. Add the remaining beans and cream: Stir in the reserved can of cannellini beans (drained and rinsed) and the heavy cream. Return the pot to low heat and let it warm through for about 3 minutes. Do not let it boil after adding the cream.
  8. Season and serve: Taste the soup and adjust salt and pepper. Ladle into bowls, garnish with fresh parsley, a drizzle of olive oil, and a generous sprinkle of Parmesan if using.

Notes

For a vegan version, swap heavy cream with full-fat coconut milk or cashew cream and skip the Parmesan. This soup tastes even better the next day as flavors deepen. To make it thicker, blend more beans or let simmer uncovered for extra 5-10 minutes. For a gluten-free option, double-check broth is gluten-free.

Nutrition

Keywords: creamy Tuscan white bean soup, easy 30-minute dinner, white bean soup, Tuscan soup, vegetarian soup, quick soup recipe, dinner party soup

Find it online: https://elaraeats.com/creamy-tuscan-white-bean-soup-easy-30-min-dinner/