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Cozy Creamy Tuscan White Bean Soup: Easy 30-Min Recipe

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This creamy Tuscan white bean soup comes together in under 30 minutes with simple pantry ingredients. It’s the ultimate comfort food for chilly nights, featuring a velvety broth made by mashing beans right in the pot.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 3 cups vegetable broth (low-sodium preferred)
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup canned full-fat coconut milk
  • 3 cups chopped kale, stems removed
  • 2 tablespoons lemon juice (about half a lemon)
  • Fresh parsley or basil, chopped, for garnish (optional)
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Sauté the aromatics (5 minutes): Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3 to 4 minutes. Add the minced garlic, red pepper flakes (if using), oregano, and thyme. Cook for another minute, stirring constantly.
  2. Bloom the spices (1 minute): Stir in a pinch of salt and a few cracks of black pepper.
  3. Add the beans and broth (2 minutes): Pour in the drained and rinsed cannellini beans and the vegetable broth. Stir together, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer over medium-high heat.
  4. Mash for creaminess (3 minutes): Once simmering, use a potato masher or fork to mash about half of the beans directly in the pot. Aim for a mix of whole and mashed beans.
  5. Simmer and add the tomatoes (10 minutes): Reduce heat to medium-low and let the soup simmer gently for 10 minutes, stirring occasionally. Stir in the chopped sun-dried tomatoes and let them warm through for a minute.
  6. Add the coconut milk and kale (5 minutes): Pour in the coconut milk and stir until fully incorporated. Add the chopped kale and stir until wilted, about 2 to 3 minutes. Taste and adjust seasoning.
  7. Finish with lemon juice (1 minute): Remove the pot from the heat. Stir in the lemon juice.
  8. Serve and garnish: Ladle the soup into bowls. Top with fresh parsley or basil, a generous grating of Parmesan cheese, and an extra drizzle of olive oil if desired. Serve hot.

Notes

Don’t skip the mashing step—it creates the creamy texture without cream. Use a heavy-bottomed pot to prevent scorching. Season as you go for layered flavor. Let the soup rest for 5 minutes before serving to allow flavors to meld. Adjust consistency with extra broth or water if needed.

Nutrition

Keywords: Tuscan white bean soup, creamy bean soup, 30-minute soup, easy soup recipe, vegetarian soup, dairy-free soup, kale soup, cannellini bean soup

Find it online: https://sofiaspice.com/cozy-creamy-tuscan-white-bean-soup-easy-30-min-recipe/