Creamy Tuscan white beans with spinach, sun-dried tomatoes and a splash of cream for a warm, comforting 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 (gluten-free if needed)
→ Flavorings
07 - 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
08 - 1 teaspoon dried Italian herbs (or a mix of 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 (or coconut cream for vegan option)
12 - 2 tablespoons olive oil
→ Garnish (optional)
13 - Freshly grated Parmesan cheese (omit for vegan)
14 - Fresh basil leaves
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion and carrots and sauté for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add sun-dried tomatoes, Italian herbs, and crushed red pepper flakes (if using). Cook for another 2 minutes.
04 - Add cannellini beans and vegetable broth. Bring to a gentle simmer and cook for 15 minutes.
05 - Using an immersion blender, puree about half of the soup directly in the pot to create a creamy texture, leaving some beans and vegetables whole. (Alternatively, transfer half to a blender, blend, and return to the pot.)
06 - Stir in spinach and cook for 2-3 minutes until wilted.
07 - Reduce heat to low. Stir in the heavy cream and season with salt and pepper to taste. Heat gently for 2-3 more minutes—do not boil.
08 - Ladle into bowls and garnish with Parmesan cheese and fresh basil if desired.
