Creamy Tuscan White Bean Soup (Printable)

Silky cannellini and spinach with sun-dried tomatoes and cream for a warm Italian-style bowl.

# What You’ll Need:

→ Vegetables

01 - 1 medium yellow onion, finely chopped
02 - 2 medium carrots, diced
03 - 3 cloves garlic, minced
04 - 2 cups fresh baby spinach, roughly chopped

→ Beans & Broth

05 - 2 cans (15 oz each) cannellini beans, drained and rinsed
06 - 4 cups vegetable broth (use gluten-free broth if required)

→ Flavorings

07 - 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
08 - 1 teaspoon dried Italian herb blend (oregano, basil, thyme)
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Creaminess

11 - 1/2 cup heavy cream (substitute coconut cream for a vegan version)
12 - 2 tablespoons olive oil

→ Garnish (optional)

13 - Freshly grated Parmesan cheese (omit for vegan)
14 - Fresh basil leaves

# How To Make It:

01 - Warm 2 tablespoons olive oil in a large pot over medium heat. Add the finely chopped onion and diced carrots and sauté, stirring occasionally, until the vegetables are softened and translucent, about 5 minutes. Avoid browning; you are sweating the aromatics.
02 - Add the minced garlic to the pot and cook, stirring, for about 1 minute until fragrant—watch carefully to prevent burning.
03 - Stir in the drained and chopped sun-dried tomatoes, 1 teaspoon dried Italian herb blend and the crushed red pepper flakes if using. Cook for 2 minutes to release the oils and meld flavors.
04 - Add the drained cannellini beans and 4 cups vegetable broth. Bring to a gentle simmer, then reduce heat slightly and cook uncovered for 15 minutes to allow flavors to marry.
05 - Working in the pot, purée roughly half the soup with an immersion blender until creamy but still textured; alternatively transfer half the mixture to a countertop blender, purée, and return it to the pot. Leave some whole beans and vegetables for body.
06 - Stir in the roughly chopped baby spinach and cook for 2–3 minutes until just wilted and bright green.
07 - Reduce heat to low. Stir in 1/2 cup heavy cream and season with salt and freshly ground black pepper to taste. Warm gently for 2–3 minutes—do not boil—to integrate the cream.
08 - Ladle the soup into bowls and garnish as desired with freshly grated Parmesan and basil leaves. Serve hot with crusty bread if desired.

# Expert Advice:

01 -
  • The sun-dried tomato trick gives the whole soup a tangy pop—don&apost skip it.
  • It comes together in less than an hour and feels much fancier than the effort it takes.
02 -
  • Once I let the soup boil after adding cream, and it split—a low heat at the end is essential for that luscious finish.
  • Blending just half the soup keeps it hearty but also velvety—a total game changer for texture.
03 -
  • For the deepest flavor, lightly toast your sun-dried tomatoes before adding the beans and broth.
  • A drizzle of good olive oil and a pinch of flaky salt at serving make even weeknight bowls special.
Go Back