Creamy Tuscan White Bean Soup

Name: Creamy Tuscan White Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 2 cans (15oz) cannellini beans, rinsed; 1 onion, diced; 4 cloves garlic, minced; 4 cups vegetable broth; 1 tsp dried rosemary; 1/2 tsp red pepper flakes; 2 cups fresh spinach; 1/4 cup sun-dried tomatoes, chopped; 2 tbsp olive oil; Salt and pepper to taste

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Embrace comfort food season with this rich and Creamy Tuscan White Bean Soup, a hearty, plant-based dish bursting with Italian flavors. Cannellini beans are simmered with aromatic garlic, onion, and rosemary until tender, then partially blended to create a luxuriously creamy, velvety base without any heavy cream. Studded with nutritious spinach, savory sun-dried tomatoes, and a hint of red pepper flakes, each spoonful is deeply satisfying. Topped with a drizzle of high-quality olive oil and fresh parsley, this soup is a wholesome, fiber-rich meal that's naturally vegan and gluten-free, ideal for a healthy dinner that feels indulgent and warming.

speichern

A bowl of creamy Tuscan white bean soup with spinach and sun-dried tomatoes, garnished with parsley

Prep Time10 min

Cook Time25 min

Servings4 servings

Equipment

Large potImmersion blender or standard blenderCutting board

Ingredients

2 cans (15oz) cannellini beans, rinsed1 onion, diced4 cloves garlic, minced4 cups vegetable broth1 tsp dried rosemary1/2 tsp red pepper flakes2 cups fresh spinach1/4 cup sun-dried tomatoes, chopped2 tbsp olive oil Salt and pepper to taste

Instructions

1
In a large pot, sauté onion and garlic in olive oil until soft and fragrant.
2
Add beans, vegetable broth, rosemary, and red pepper flakes. Bring to a simmer for 15 minutes.
3
Using an immersion blender, partially blend the soup until creamy but still chunky.
4
Stir in spinach and sun-dried tomatoes and cook until spinach wilts.
5
Season with salt and pepper. Serve hot, drizzled with extra olive oil.