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- 2 cans (15 oz each) white beans (cannellini or navy), drained and rinsed - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 4 cups vegetable broth I love using white beans in this soup. They add a creamy texture and a rich flavor. Cannellini or navy beans work well. Make sure to rinse and drain them for the best taste. The base of the soup starts with olive oil, onion, garlic, carrots, and celery. These veggies give a tasty foundation. - 1 cup coconut milk (for creaminess) - 2 cups fresh spinach, chopped - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional, for heat) - Juice of 1 lemon - Fresh basil leaves for garnish For creaminess, I use coconut milk. It makes the soup smooth and rich. Fresh spinach adds color and nutrition. The herbs, like thyme and oregano, bring a warm flavor. Red pepper flakes can add heat if you enjoy spice. A splash of lemon juice brightens everything up. I love finishing the soup with fresh basil for a pop of flavor. - Salt and pepper to taste Seasoning is key to a great soup. Always taste and adjust with salt and pepper. This step helps to enhance the natural flavors of the beans and veggies. A little seasoning goes a long way in making your creamy Tuscan white bean soup truly shine. To start, heat one tablespoon of olive oil in a large pot over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté these for about 5 to 7 minutes. You want them to soften but not brown. Next, stir in three minced garlic cloves, one teaspoon of dried thyme, one teaspoon of dried oregano, and half a teaspoon of red pepper flakes if you like some heat. Cook this for an extra minute or two until you smell the lovely aromas. Now, it’s time to add in the main ingredients. Pour in two cans of drained white beans and four cups of vegetable broth. Bring this mixture to a gentle boil. After boiling, lower the heat and let it simmer for about 15 minutes. This will help the flavors meld together. To make the soup creamy, use an immersion blender. Blend part of the soup while leaving some beans whole for texture. If you don’t have an immersion blender, transfer half of the soup to a regular blender. Blend it until smooth, then return it to the pot. After blending, stir in one cup of coconut milk and two cups of chopped fresh spinach. Let the soup simmer for another 5 minutes. This will wilt the spinach and blend all the flavors. Finally, season with salt, pepper, and the juice of one lemon to taste. If the soup seems too thick, add more broth or water until it reaches your desired consistency. Serve your soup hot, garnished with fresh basil leaves for a nice finish. To get the best texture, use an immersion blender. It lets you blend right in the pot. If you don’t have one, pour half the soup into a regular blender. Blend until smooth, then mix it back in. This gives a nice creamy feel. Remember to leave some beans whole for a hearty bite. You can swap herbs and spices to fit your taste. Try fresh basil or parsley for a bright touch. If you like heat, add more red pepper flakes. A little goes a long way. Taste the soup after adding, then adjust as needed. This helps you find your perfect flavor. Serve the soup with crusty bread or a light salad. Both pair well and balance the meal. For leftovers, store the soup in an airtight container. It keeps well in the fridge for about three days. You can also freeze it for up to three months. Just thaw and reheat when ready to enjoy. {{image_2}} You can mix things up by using other beans. Great options include kidney beans or pinto beans. If you want a veggie boost, try adding chopped kale or Swiss chard. You can also use vegetable broth made from scratch for more flavor. For a dairy-free option, instead of coconut milk, try almond milk. It will keep the soup creamy and rich. Want to add more depth? You can toss in diced zucchini or potatoes for extra texture. Both add heartiness and flavor. If you like protein, add cooked chicken or sausage. They will make the soup more filling and delicious. To give your soup a Mediterranean flair, add olives or feta cheese. These will bring a salty, tangy taste that pairs well with the beans. For a unique Indian twist, sprinkle in some curry spices. This will change the flavor profile and excite your taste buds. To store your soup in the fridge, let it cool first. Then, pour it into a container. Use an airtight container to keep it fresh. Glass or plastic containers work well. Make sure to cover it tightly to avoid spills. For long-term storage, you can freeze the soup. It’s best to use freezer-safe containers. You can also use zip-top bags. Leave some space in the bag for the soup to expand. When ready to eat, thaw the soup overnight in the fridge. You can reheat it on the stove or in the microwave. Stir well to ensure it heats evenly. This soup lasts about 4-5 days in the fridge. In the freezer, it can last up to 3 months. Check for signs of spoilage before eating. If the soup smells off or has mold, it’s best to throw it away. Always trust your senses when it comes to food safety. Yes, this soup is vegan. It uses only plant-based ingredients. The white beans provide protein. Olive oil adds healthy fat. Coconut milk gives it a creamy texture without dairy. Fresh spinach and herbs add flavor and nutrients. You can enjoy this dish while keeping your diet plant-based. Yes, you can use dried beans. Start by soaking them overnight. Drain and rinse the beans before cooking. Use about 1 cup of dried beans for this recipe. Cook them in water until tender, about 1 to 1.5 hours. Once cooked, add them to the soup as you would canned beans. This soup is naturally gluten-free. All the ingredients listed do not contain gluten. Just be sure to check your vegetable broth for any gluten. Most broth brands are safe, but it's good to confirm. You can enjoy this soup without worry if you follow these tips. This soup pairs well with several sides. A fresh salad adds crunch and brightness. Crusty bread is perfect for dipping. You might also try serving it with garlic bread or a side of roasted vegetables. Each option enhances the meal and makes it more filling. This blog post covered how to make a creamy Tuscan white bean soup. We discussed key ingredients like white beans, coconut milk, and herbs. You learned step-by-step instructions for sautéing, blending, and adjusting flavors. With tips for perfecting creaminess, enhancing flavors, and various serving options, you can make this soup your own. Remember, it’s flexible. Whether you adjust spices or add proteins, you have room to explore. Enjoy your cooking journey and make this dish your favorite!

Creamy Tuscan White Bean Soup

Warm up your dinner table with this delicious Creamy Tuscan White Bean Soup! With a rich blend of white beans, coconut milk, and fresh veggies, this comforting recipe is both simple and nutritious. Perfect for chilly evenings, it’s ready in under an hour and serves four. Click through to explore the full recipe and enjoy the creamy goodness topped with fresh basil. #CreamySoups #ComfortFood #HealthyRecipes #VeganDelights
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Ingredients
  

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

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

4 cups vegetable broth

1 cup coconut milk (for creaminess)

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, for heat)

Salt and pepper to taste

2 cups fresh spinach, chopped

Juice of 1 lemon

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery; sauté for about 5-7 minutes, or until the vegetables are softened.

    Stir in the minced garlic, dried thyme, dried oregano, and red pepper flakes (if using). Cook for an additional 1-2 minutes until fragrant.

      Add the drained white beans and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes.

        Use an immersion blender to blend a portion of the soup for a creamier texture, while still keeping some of the beans whole. If you don’t have an immersion blender, transfer about half of the soup to a blender, blend until smooth, then return it to the pot.

          Stir in the coconut milk and chopped spinach. Allow the soup to simmer for another 5 minutes until the spinach is wilted and everything is well combined.

            Season the soup with salt, pepper, and lemon juice to taste. Adjust the consistency with more broth or water if necessary.

              Serve the soup hot, garnished with fresh basil leaves.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings