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To make this creamy soup, gather these ingredients: - 2 cans (15 oz each) cannellini beans, drained and rinsed - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream) - 1 cup fresh spinach, chopped - 1 cup diced tomatoes (canned or fresh) - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - ½ teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil for garnish These ingredients come together to create a rich and hearty soup. You can swap some ingredients if needed. Here are some ideas: - Cannellini beans: Use navy beans or great northern beans. - Coconut milk: Heavy cream adds a rich taste, but you can use almond milk for a lighter option. - Spinach: Kale or Swiss chard works well if you want a twist. - Vegetable broth: Chicken broth gives a different flavor if you don't need it to be vegetarian. - Fresh basil: Dried basil can replace fresh if that’s what you have. These substitutions keep the soup delicious while fitting your pantry. Each serving of the soup offers a tasty balance of nutrients: - Calories: Approximately 250 - Protein: 10g - Fat: 10g - Carbohydrates: 35g - Fiber: 8g This soup is filling and nutritious, making it a great meal choice. To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add 1 medium onion, finely chopped. Sauté for about 5 minutes. You want the onion to become soft and translucent. Next, stir in 3 cloves of minced garlic. Cook this for 1 more minute until it smells great. Then, add 1 cup of diced tomatoes, along with 1 teaspoon of dried oregano and 1 teaspoon of dried thyme. If you like some heat, throw in ½ teaspoon of red pepper flakes. Cook this for 2 to 3 minutes to let the flavors blend well. Now, add 2 cans of drained and rinsed cannellini beans and 4 cups of vegetable broth. Bring it all to a boil. Once boiling, lower the heat and let it simmer for about 15 minutes. This will help the beans absorb all the tasty flavors. After that, carefully use an immersion blender to puree half the soup. If you don’t have one, you can use a regular blender for this step. This makes the soup creamy while keeping some beans whole for texture. Finally, stir in 1 cup of coconut milk or heavy cream and 1 cup of chopped spinach. Cook for another 5 minutes until the spinach wilts and the soup is warm. You can then season with salt and pepper to taste. If the soup seems too thick, add more broth until you reach the right consistency. - Sauté onion: 5 minutes - Cook garlic: 1 minute - Blend spices with tomatoes: 2-3 minutes - Simmer with beans and broth: 15 minutes - Blend and incorporate cream and spinach: 5 minutes To get the best texture, puree only half of the soup. This keeps some beans whole, adding a nice bite. If the soup feels too thick, add more vegetable broth. Stir well to mix. If you prefer a creamier soup, add more coconut milk or heavy cream. Always taste the soup before serving. Adjust the salt and pepper as needed for flavor. To start your soup right, always heat your olive oil over medium heat. This helps to bring out the onion's sweet flavor. Sauté the onion for about five minutes until it turns soft and clear. Then, add minced garlic and cook for one more minute. This short cook time keeps the garlic from burning, which can create a bitter taste. Next, toss in diced tomatoes and herbs like oregano and thyme. Let them cook for a few minutes. This step mixes the flavors and builds a strong base for your soup. If you have leftover soup, let it cool first. Then, transfer it to a container with a tight lid. Store it in your fridge for up to four days. For longer storage, you can freeze the soup. Use freezer-safe bags or containers, leaving some space for expansion. When ready to eat, thaw it overnight in the fridge before reheating. An immersion blender is a great tool for this soup. It lets you blend the soup right in the pot. This saves time and reduces mess. If you use a regular blender, remember to let the soup cool a bit. Hot soup can burst out of the lid. Blend half the soup until smooth, then mix it back in. This gives you a creamy texture while keeping some beans whole. {{image_2}} You can switch up the beans in this soup. While cannellini beans are great, you can try navy beans or great northern beans. Both work well and give a nice texture. For greens, kale is an excellent option. It adds a hearty feel. You can also use Swiss chard or even collard greens. Just chop them and add them in like you would with spinach. The seasonings can change the whole taste. If you want a kick, add more red pepper flakes. You can also try smoked paprika for a nice depth. Herbs like rosemary or parsley can give a fresh twist. For a Mediterranean vibe, consider adding lemon zest or a splash of lemon juice. This brightens the flavors a lot. To make this creamy soup vegan, replace the coconut milk with a plant-based cream. You can use cashew cream or almond milk. Just make sure to choose a thick one for creaminess. Skip the heavy cream if you want it dairy-free. The taste will still be rich and satisfying. Always check the labels for hidden dairy in your broth or cream. To keep your soup fresh, let it cool first. Pour it into an airtight container. This will help keep out air and moisture. Store it in the fridge for up to five days. Label the container with the date. This way, you’ll know when to use it. If you want to keep the soup longer, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup can last up to three months in the freezer. Make sure to label the containers with the date. When you are ready to enjoy your soup again, thaw it in the fridge overnight. Heat it gently on the stove over low heat. Stir it often to keep it from sticking. You can add a splash of vegetable broth or coconut milk if it seems too thick. This will help keep the creamy texture. Enjoy your delicious soup! To add spice, use more red pepper flakes. Start with a full teaspoon. You can also add diced jalapeños for a fresh kick. If you want more heat, try hot sauce. Taste as you go to find your perfect level of spice. Yes, you can use dried beans! Just soak them overnight, then cook until tender. This can take about 1-2 hours. Use about 1 cup of dried beans for this recipe. Make sure to drain and rinse them before cooking. Dried beans add a nice texture. This soup pairs well with crusty bread or a fresh salad. Try a simple green salad with lemon vinaigrette. You can also serve it with garlic bread for a cozy meal. For a heartier option, add grilled chicken or shrimp on the side. This article covered how to make Creamy Tuscan White Bean Soup. We shared the key ingredients and easy steps for preparation. I provided tips to enhance flavor and consistency. You learned how to store leftovers and even freeze the soup. We explored finger-licking variations to fit your taste. As you cook, remember that you can tweak it to your liking. Enjoy making this comforting and healthy dish!

Creamy Tuscan White Bean Soup

Warm up your day with this creamy Tuscan white bean soup, a delightful blend of flavors that’s perfect for any meal. Made with wholesome ingredients like cannellini beans, fresh spinach, and coconut milk, this recipe is not only delicious but also easy to prepare! Discover how to create this comforting dish that everyone will love. Click to explore the full recipe and bring a taste of Tuscany to your table!
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Ingredients
  

2 cans (15 oz each) cannellini beans, drained and rinsed

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (or heavy cream)

1 cup fresh spinach, chopped

1 cup diced tomatoes (canned or fresh)

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh basil for garnish

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

    Stir in the minced garlic and cook for an additional minute, until fragrant.

      Add the diced tomatoes, oregano, thyme, and red pepper flakes (if using). Cook for 2-3 minutes, allowing the flavors to meld.

        Incorporate the rinsed cannellini beans and vegetable broth. Bring the mixture to a boil, then reduce heat to low and let it simmer for about 15 minutes.

          Carefully use an immersion blender to puree about half the soup (you can also transfer half to a regular blender). This will create a creamy texture while leaving some beans whole for added texture.

            Stir in the coconut milk (or heavy cream) and chopped spinach, cooking for an additional 5 minutes until the spinach wilts and the soup is heated through.

              Season with salt and pepper to taste. Adjust the consistency with more broth if necessary.

                Serve hot, garnished with fresh basil.

                  Prep Time: 10 mins | Total Time: 35 mins | Servings: 4-6