Warm Your Soul with Creamy Tuscan White Bean Soup Delight
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Learn how to make delicious Creamy Tuscan White Bean Soup. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes (optional for a bit of heat)
4 cups vegetable broth
2 cans (15 oz each) cannellini beans, drained and rinsed
1 cup baby spinach
1/2 cup heavy cream (or coconut milk for a dairy-free option)
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)
Fresh basil or parsley for garnish
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Add the minced garlic, sliced carrots, and celery to the pot. Cook for another 3-4 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the dried thyme, rosemary, and red pepper flakes. Let the spices bloom for about 1 minute to enhance their flavor.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the cannellini beans and let the soup cook for 15-20 minutes, allowing the flavors to meld together.
Reduce the heat to low and stir in the baby spinach until it wilts.
Slowly add the heavy cream, stirring continuously to create a creamy consistency. Season with salt and pepper to taste.
Serve hot, garnished with grated Parmesan cheese and fresh basil or parsley for an extra touch of freshness.
