Creamy Tuscan White Bean Soup

$To make the creamy Tuscan white bean soup, you will need: - 2 tablespoons olive oil - 1 large onion, diced - 3 garlic cloves, minced - 2 carrots, diced - 2 stalks celery, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 4 cups vegetable broth - 2 (15-ounce) cans white beans (like cannellini or great northern), rinsed and drained - 1 cup coconut milk (or heavy cream for a non-vegan option) - 2 cups chopped kale (or baby spinach) - Juice of 1 lemon - Salt and pepper to taste - Red pepper flakes (optional, for heat) - Fresh parsley, chopped (for garnish) You can swap some ingredients to suit your taste or diet: - Use vegetable oil instead of olive oil for a lighter option. - If you lack fresh herbs, try 1 teaspoon of mixed Italian herbs. - For a creamier texture, use heavy cream instead of coconut milk. - Instead of kale, spinach works well and wilts quickly. - Lemon juice can be replaced with lime juice for a different zing. Each serving of creamy Tuscan white bean soup has: - Calories: 250 - Protein: 10g - Carbohydrates: 35g - Fat: 9g - Fiber: 8g - Sodium: 500mg This soup offers a great balance of nutrients. The white beans provide protein and fiber, while the veggies add vitamins and minerals. Enjoy this dish as a filling meal or a light snack! {{ingredient_image_1}} 1. Heat the oil: In a large pot, add two tablespoons of olive oil. Turn the heat to medium. 2. Sauté the onion: Add one diced onion. Cook for about five minutes. It should be soft and clear. 3. Add garlic and veggies: Stir in three minced garlic cloves, two diced carrots, and two diced celery stalks. Cook for another five minutes, stirring now and then. 4. Season it up: Sprinkle in one teaspoon each of dried thyme and rosemary. Mix it well. 5. Pour in broth: Add four cups of vegetable broth and two cans of rinsed white beans. Bring it to a boil. 6. Simmer the soup: Reduce the heat. Let it simmer for 15 minutes. 7. Blend it smooth: Use an immersion blender to blend the soup until smooth. If you don’t have one, carefully transfer half to a blender, blend, and return it to the pot. 8. Add creaminess: Stir in one cup of coconut milk or heavy cream. Add two cups of chopped kale. Cook for five more minutes until the kale wilts. 9. Finish with flavor: Squeeze in the juice of one lemon. Add salt, pepper, and optional red pepper flakes to your taste. 10. Serve it hot: Ladle the soup into bowls. Top with chopped fresh parsley for a nice touch. - Prep first: Chop all your vegetables before you start cooking. This saves time. - Simmer while you clean: Let the soup simmer while you wash your cutting board and knives. - Blend while it cools: If you let the soup cool for a bit, blending is easier. - Step 1: Show a pot with oil heating up. - Step 2: Picture the onion cooking, looking soft. - Step 3: Capture the colorful mix of garlic, carrots, and celery in the pot. - Step 4: Display the herbs sprinkled into the pot. - Step 5: Show the broth and beans being added. - Step 6: Feature the pot bubbling as it simmers. - Step 7: Visualize the blending process, either with an immersion blender or a blender. - Step 8: Show the creamy soup with kale being added. - Step 9: Capture the fresh lemon being squeezed in. - Step 10: Present a bowl of the finished soup, garnished with parsley. To make your soup super creamy, use an immersion blender. Blend the soup until it is smooth. If you don’t have one, carefully blend half of the soup in a regular blender. Then, mix it back into the pot. Adding coconut milk or heavy cream also helps. This gives a rich, velvety feel. Watch out for overcooking the vegetables. If you cook them too long, they can turn mushy. Keep the heat steady when adding the broth. Too high of a heat can cause the beans to break down too much. Lastly, don’t forget to taste! Adding salt and pepper makes a big difference. For a flavor boost, add fresh herbs like basil or thyme at the end of cooking. If you like heat, sprinkle in red pepper flakes. A squeeze of lemon juice brightens every bite. You can also try adding a splash of white wine or a teaspoon of smoked paprika to deepen the flavor. Pro Tips Use Fresh Herbs: Fresh thyme and rosemary can elevate the flavor profile of the soup compared to dried herbs. Adjust Consistency: If you prefer a heartier soup, blend only half and leave the rest chunky for texture. Boost Flavor: Consider adding a splash of white wine before simmering for extra depth of flavor. Perfect the Seasoning: Always taste the soup before serving; adjust salt, pepper, and lemon juice to balance the flavors. {{image_2}} If you want a vegan twist, swap heavy cream for coconut milk. Coconut milk gives a creamy texture without dairy. You can also use cashew cream for a nutty flavor. To make cashew cream, blend soaked cashews with water until smooth. This adds richness and blends well with the soup. For extra protein, add cooked sausage or chicken. If you choose sausage, slice it and brown it in the pot before adding the veggies. For chicken, use cooked, shredded chicken and add it when you stir in the coconut milk. Both options make the soup heartier and more filling. Feel free to use seasonal veggies for variety. In spring, add peas or asparagus. In fall, try diced sweet potatoes or pumpkin. These swaps keep the soup fresh and exciting. You can also add zucchini or bell peppers for a pop of color. Just remember to adjust cooking times based on the veggies you choose. Store your creamy Tuscan white bean soup in an airtight container. It keeps well in the fridge for up to five days. Before sealing, let the soup cool down to room temperature. This step helps maintain its creamy texture. To reheat the soup, simply pour it into a pot. Heat over medium heat, stirring occasionally. If the soup seems thick, add a splash of vegetable broth or water. You can also microwave the soup. Place it in a microwave-safe bowl and heat in short bursts of one minute, stirring in between. You can freeze this soup if you want to save some for later. Use freezer-safe containers or bags. Make sure to leave some space at the top for expansion. When you're ready to enjoy it, thaw the soup overnight in the fridge. Then, reheat on the stove or in the microwave as mentioned before. You can use heavy cream if you prefer a richer taste. Almond milk is a good choice for a lighter option. If you want to keep it vegan, try cashew cream. Blend soaked cashews with water for a creamy texture. Each substitute changes the flavor, so choose what you like best. This soup can last for about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it on the stove or in the microwave before serving. Just add a splash of water or broth if it thickens too much. Yes, you can make this soup ahead of time. It tastes even better the next day as the flavors blend. Prepare it fully and cool it before storing. You can also prep the ingredients a day in advance. Just cook it when you're ready to eat. In this article, we explored the key ingredients and measurements for your recipe. We discussed important substitutions, along with nutritional details to help you enjoy your meal. The step-by-step instructions included time management tips and visual aids for easier cooking. We also shared valuable tips for texture, flavor, and common mistakes to avoid. Don't forget to check out variations, storage tips, and answers to frequent questions. With these insights, you're ready to cook with confidence and creativity. Enjoy your cooking journey!$

Creamy Tuscan White Bean Soup

A rich and creamy soup made with white beans, vegetables, and coconut milk, perfect for a cozy meal.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 6

Calories 250 kcal

Ingredients

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 cups vegetable broth
2 15-ounce cans white beans, rinsed and drained
1 cup coconut milk
2 cups chopped kale
1 medium lemon, juiced
to taste salt
to taste pepper
optional red pepper flakes
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for about 5 minutes until soft and translucent.
Stir in the minced garlic, diced carrots, and celery; cook for an additional 5 minutes, stirring occasionally.
Sprinkle in the dried thyme and rosemary, mixing well to combine.
Pour in the vegetable broth and add the white beans. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Using an immersion blender, blend the soup until smooth. (Alternatively, you can carefully transfer half the soup to a blender, blend, and return to the pot.)
Stir in the coconut milk and chopped kale. Cook for another 5 minutes until the kale is wilted.
Add the lemon juice and season with salt, pepper, and red pepper flakes if using. Adjust seasonings to your taste.
Serve hot, garnished with fresh parsley on top.

Notes

Use heavy cream instead of coconut milk for a non-vegan option.

Keyword creamy, soup, Tuscan, vegan, white beans