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To make a tasty Creamy Tuscan White Bean Soup, gather these key items: - 2 cups cooked white beans (cannellini or navy) - 1 medium onion, diced - 3 cloves garlic, minced - 1 carrot, diced - 2 celery stalks, diced - 4 cups vegetable broth - 1 cup spinach, chopped - 1 cup heavy cream (or coconut cream for a dairy-free option) - 2 tablespoons olive oil - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (adjust for heat) - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients work together to create a rich and savory flavor that warms you up. You can tweak the recipe with a few fun options: - Use leeks instead of onions for a milder taste. - Add chopped tomatoes for a hint of sweetness. - Swap heavy cream with coconut cream for a lighter touch. - Try adding cooked sausage or bacon for extra protein. - Toss in some other greens like kale for more nutrients. These variations let you play with flavors and textures. This soup offers a balanced meal. Here’s a simple look at what you get per serving: - Calories: Around 300 - Protein: 12g - Fat: 15g - Carbohydrates: 35g - Fiber: 10g The high fiber from beans keeps you full. The healthy fats from olive oil and cream add flavor and richness. It’s a dish that nourishes both the body and soul. Start with a large pot. Heat two tablespoons of olive oil over medium heat. Add one diced onion, one diced carrot, and two diced celery stalks. Sauté these for about five to seven minutes. You want them to soften and smell good. Next, add three minced garlic cloves. Cook for one to two minutes more. The garlic will add a nice flavor. Now, stir in two cups of cooked white beans. You can use cannellini or navy beans. Pour in four cups of vegetable broth. Add one teaspoon of dried oregano and half a teaspoon of red pepper flakes. Bring this mixture to a boil. Once boiling, reduce the heat. Let it simmer for about 15 minutes. This lets the flavors mix well. Next, take an immersion blender and blend the soup. You want it creamy, but leave some beans for texture. If you don’t have an immersion blender, use a regular blender. Blend in batches, then return the soup to the pot. Add one cup of chopped spinach and one cup of heavy cream. You can use coconut cream for a dairy-free option. Cook it on low heat for another five minutes. This will wilt the spinach and warm up the soup. Finally, season with salt and pepper to taste. Serve hot and garnish with fresh basil leaves. Enjoy this creamy and savory dish! To make your soup creamy, use an immersion blender. This tool blends the soup well while keeping some beans whole. This gives your soup a nice texture. If you don't have an immersion blender, a regular one works too. Just blend in small batches, then add it back to the pot. For an even richer taste, try adding heavy cream or coconut cream. These options create a velvety finish. If you want a lighter soup, you can skip the cream. The beans will still give it a nice creaminess. If you have dietary needs, you can easily swap ingredients. For a vegan version, replace heavy cream with coconut cream. This keeps the soup creamy without dairy. If you need gluten-free, check your vegetable broth. Most are gluten-free, but it’s good to double-check. For low-sodium needs, use low-sodium broth. You can also reduce the salt added. If you want more fiber, add more beans or even some lentils. This soup is very flexible, making it easy to fit your needs. You can store leftovers in an airtight container. It stays fresh in the fridge for about three days. If you want to keep it longer, freeze it. Just let it cool before putting it in a freezer-safe container. When you reheat, do it slowly on the stove. Stir it often to keep it from burning. You can also microwave it, but stir it every minute. If the soup is too thick after freezing, add a splash of broth when reheating. This helps bring it back to life. {{image_2}} You can easily make this soup vegan. Simply swap the heavy cream for coconut cream. This change keeps it creamy and rich. It also adds a subtle sweetness. You can also choose to skip the cream entirely for a lighter option. Use a splash of extra vegetable broth instead. Feel free to play with herbs and spices. Add fresh thyme or rosemary for a fragrant twist. If you like heat, increase the red pepper flakes. A pinch of smoked paprika can add a depth of flavor. For a brighter taste, squeeze fresh lemon juice right before serving. This will add a lovely zing. Get creative with add-ins to make the soup your own. You can toss in cooked chicken or turkey for some protein. Adding kale or other greens boosts nutrition. Try diced bell peppers for extra color and crunch. You can even fold in cooked grains like quinoa or farro for added texture. Each addition brings new flavors and makes the soup heartier! To keep your soup fresh, store it in an airtight container. Allow the soup to cool before sealing. Place it in the fridge if you plan to eat it within three days. If you want to keep it longer, freezing is a great option. To freeze the soup, pour it into freezer-safe containers. Leave some space at the top since the soup will expand. Label the containers with the date. For thawing, move the soup to the fridge overnight. You can also use the microwave for quick thawing. When reheating, use a pot on the stove. Heat it gently over low to medium heat. Stir often to avoid burning. If the soup is too thick, add a splash of broth or water. Avoid boiling, as it can change the soup's texture. Yes, you can use canned white beans. Canned beans save time and effort. Just rinse and drain them before adding to the pot. This will help reduce the sodium content. Use the same amount as in the recipe—two cups. To make the soup spicier, add more red pepper flakes. Start with an extra half teaspoon. You can also add a diced jalapeño or a dash of hot sauce. Adjust the spice to your taste for a kick that suits you. This soup lasts about four to five days in the fridge. Store it in an airtight container. If you want to keep it longer, freeze it. It can last up to three months in the freezer. Just thaw it overnight in the fridge before reheating. In this blog post, we explored how to make creamy Tuscan white bean soup. We covered essential ingredients, step-by-step cooking, and tips for making it extra creamy. You learned about variations, storage, and how to customize this soup to fit your needs. This dish is not just tasty but also healthy. You can enjoy it many ways. Try different herbs and spices to create your perfect bowl. Now, you can impress your friends and family with this delicious recipe. Enjoy your cooking!

Creamy Tuscan White Bean Soup

Warm up your dinner table with this delightful Creamy Tuscan White Bean Soup! Using simple ingredients like white beans, fresh spinach, and a splash of heavy cream, this recipe is quick to whip up and perfect for any occasion. With just 35 minutes of total time, you can enjoy a bowl of comforting flavors that will satisfy your taste buds. Click through for the full recipe and make this cozy soup tonight!
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Ingredients
  

2 cups cooked white beans (cannellini or navy)

1 medium onion, diced

3 cloves garlic, minced

1 carrot, diced

2 celery stalks, diced

4 cups vegetable broth

1 cup spinach, chopped

1 cup heavy cream (or coconut cream for a dairy-free option)

2 tablespoons olive oil

1 teaspoon dried oregano

½ teaspoon red pepper flakes (adjust for heat)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced onion, carrot, and celery, sautéing for about 5-7 minutes until softened.

    Add minced garlic and cook for an additional 1-2 minutes until fragrant.

      Stir in the cooked white beans, vegetable broth, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer for about 15 minutes.

        Using an immersion blender, blend the soup until you reach your desired creaminess, leaving some beans intact for texture. If using a regular blender, blend in batches and return to the pot.

          Stir in the chopped spinach and heavy cream. Cook on low heat for another 5 minutes until the spinach is wilted and the soup is heated through.

            Season with salt and pepper to taste.

              Serve hot, garnished with fresh basil leaves.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4