Creamy Tuscan White Bean Soup
User Reviews
4.1
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
518 kcal
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Course
Main Course, Lunch
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Cuisine
Italian
Creamy Tuscan White Bean Soup
Description
Creamy Tuscan White Bean Soup blends drained whole white beans with pureed beans to create a textured yet smooth foundation. Onion and garlic soften in olive oil to release their flavors before the beans are added. The pureed component thickens the broth when combined with vegetable broth, fresh rosemary, Italian seasoning, salt, and black pepper. Cooking over low heat allows flavors to meld.
Finishing the soup with freshly grated Parmesan cheese and packed fresh spinach adds rich umami and a leafy bite. The soup has a comforting thickness from the beans balanced by aromatic herbs. Spinach adds color and freshness without overpowering the mild bean base.
Variations allow different white beans such as navy, cannellini, or lima beans. Any onion type can be used. Vegetable broth can be substituted with chicken stock. This soup is appropriate for a light lunch or dinner with bread or salad. Its creamy texture and herbaceous notes provide a satisfying yet simple option.
Ingredients
- 3 cans White beans see note 1, canned 15 oz./420g
- 1 onion (see note 2)
- 5 cloves garlic
- 2 tablespoon olive oil
- 2 cups vegetable broth (see note 3)
- 1 tablespoon rosemary chopped, fresh
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup spinach tightly packed, fresh
- ½ cup Parmesan Cheese grated
Instructions
- Drain the remaining two cans and set them to one side. Then empty the contents of the remaining cans of beans (beans and liquid) into a blender and puree until smooth.3 cans white beans (15 oz./420g cans)
- Peel and finely chop the onion and garlic cloves.1 onion5 cloves garlic
- Pour the oil into a large saucepan. Add the chopped onion and cook for 3-4 minutes until softened.2 tbsp olive oil
- Add the chopped garlic and cook for an additional minute.
- Add the 2 cans of drained beans to the pan and stir to coat in the olive oil.
- Tip in the pureed beans, then rinse the blender out with the vegetable broth and add this to the soup.2 cups / 500 ml vegetable broth
- Add the rosemary, Italian seasoning, salt, and black pepper.1 tbsp chopped fresh rosemary1 tsp Italian seasoning½ tsp / ½ teaspoon salt½ cup / 30 g grated parmesan
- Bring the soup to a simmer and cook gently for 10 minutes over low heat.
- Remove the soup from the heat and add in the grated parmesan and fresh spinach leaves.1 cup / 30 g fresh spinach½ cup / 30 g grated parmesan
- Stir to melt the cheese and wilt the spinach.
- Taste the soup and add more salt and pepper to taste.
Notes
- Use Navy, Cannellini, Great Northern, or Baby Lima beans for different white bean options.
- Any onion variety like white, red, or brown works well in the soup.
- Vegetable broth can be substituted with chicken stock if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 76g | 25% |
| Protein | 30g | 60% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 976mg | 41% |
| Potassium | 1607mg | 34% |
| Fiber | 17g | 68% |
| Sugar | 3g | 6% |
| Vitamin A | 1076IU | 22% |
| Vitamin C | 5mg | 6% |
| Calcium | 408mg | 41% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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