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To make Creamy Tuscan White Bean Soup, you will need these simple ingredients: - 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed - 1 cup vegetable broth - 1 cup coconut milk (or heavy cream if preferred) - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cups fresh spinach, roughly chopped - 1 cup cherry tomatoes, halved - 1 tablespoon olive oil - 1 teaspoon dried Italian herbs (basil, oregano, thyme) - Salt and pepper to taste - Fresh basil leaves for garnish (optional) If you need to change some ingredients, there are great options. For coconut milk, you can use heavy cream or any plant-based milk. If you are allergic to beans, chickpeas work well too. You can swap the olive oil for avocado oil if you prefer. Always check for allergies with your guests. Using fresh ingredients can make your soup taste brighter. Fresh spinach and tomatoes give a lovely texture and flavor. Canned white beans save time and are still healthy. They are full of fiber and protein. If you use fresh beans, they may take longer to cook but can add a nice, homemade touch. Both fresh and canned options have their perks, so choose what works best for you. First, gather all your ingredients. You will need two cans of white beans, vegetable broth, coconut milk, one onion, garlic, spinach, cherry tomatoes, olive oil, dried herbs, salt, and pepper. This soup is quick to make and perfect for any day. 1. Heat olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté for about five minutes until it turns translucent. 3. Mix in the minced garlic and sauté for another one to two minutes. This will bring out the garlic's flavor. 4. Stir in the drained white beans and vegetable broth. Mix well and bring it to a gentle simmer. 5. Lower the heat and add the coconut milk. Stir it in and let it simmer for about ten minutes. 6. Use an immersion blender to blend half the soup until it’s creamy. Leave some beans whole for a nice texture. 7. Add the chopped spinach and halved cherry tomatoes. Cook for three to five more minutes until the spinach wilts and the tomatoes soften. 8. Season with dried Italian herbs, salt, and pepper. Taste and adjust as needed. 9. Serve hot, garnished with fresh basil if you like. When using an immersion blender, keep the blender submerged in the soup. This prevents splashes. Start blending at the bottom and move up slowly. If you don’t have an immersion blender, you can use a regular blender. Just blend half the soup, then return it to the pot. This step creates a creamy texture while keeping some beans intact. To make this soup super creamy, use coconut milk or heavy cream. I prefer coconut milk for a light sweetness. Blend half of the soup with an immersion blender. This keeps some beans whole, adding nice texture. If you don’t have an immersion blender, pour half into a regular blender. Blend until smooth, then mix it back in. This creates a rich and velvety feel. Add depth with dried Italian herbs like basil, oregano, and thyme. I like to use a teaspoon of each for balanced flavor. Don’t skip salt and pepper; they elevate the taste. For a kick, add a pinch of red pepper flakes. You can also toss in some lemon juice after cooking for brightness. Fresh basil leaves as a garnish add a lovely aroma and a pop of color. Start by heating olive oil in your pot. Add the chopped onion and cook until it’s soft and clear. This takes about 5 minutes. Next, add minced garlic and cook for 1 to 2 more minutes. Keep an eye on the garlic; it can burn quickly. This step builds a great base for your soup, giving it a warm, rich flavor. Always stir to prevent sticking and burning. {{image_2}} This creamy Tuscan white bean soup is already gluten-free. The main ingredients, like beans, broth, and veggies, do not contain gluten. Always check your broth label to ensure it is gluten-free. You can enjoy this soup without any worry. This recipe is easy to adapt for vegetarians and vegans. Use coconut milk for creaminess instead of heavy cream. This dairy-free option is rich and tasty. Make sure to use vegetable broth as your base. This keeps the soup plant-based and full of flavor. You can add protein to make this soup heartier. Cooked chicken or turkey works well. For a vegetarian option, add tofu or tempeh. You can also mix in more vegetables. Carrots, zucchini, or bell peppers add color and nutrients. Just chop them small so they cook evenly. Stir them in when you add the beans. Enjoy your delicious, customized soup! After you enjoy your creamy Tuscan white bean soup, store any leftovers in a container. Make sure the container is airtight. This keeps the soup fresh and tasty. Let the soup cool to room temperature before sealing. It is best to store it in the fridge. Consume the soup within three to four days for the best flavor. When you are ready to eat the soup again, reheat it gently. Pour the soup into a pot over low heat. Stir it often to prevent sticking. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it for 2-3 minutes, stirring halfway through. This way, you keep the creamy texture and rich flavor. If you want to save soup for later, freezing works well. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. Label the containers with the date for your records. When you're ready to eat it, move the soup to the fridge to thaw overnight. You can also run warm water over the bag to speed up thawing. Reheat as described above for the best taste. Yes, you can make this soup ahead of time. In fact, it tastes even better after sitting for a bit. Just cook the soup and let it cool. Store it in the fridge for up to three days. When you are ready to eat, reheat it on the stove over low heat. Stir it gently to keep it creamy. I love using cannellini beans or great northern beans for this soup. Both types have a creamy texture. They soak up flavors well and add a nice richness. You can also use other white beans like navy beans. Just make sure to drain and rinse them well before adding. If you want a kick, add red pepper flakes while cooking. Start with a pinch and taste as you go. You can also use fresh jalapeños or serrano peppers. For extra flavor, try adding a dash of hot sauce when serving. Just remember, spice can build up, so go slow! This blog post covered the key steps to make a great soup. You learned about vital ingredients and how fresh choices beat canned ones. I shared useful tips for using an immersion blender and ways to get a creamy texture. You also discovered variations for gluten-free, vegetarian, and protein-rich options. Lastly, I provided storage and reheating advice to keep your soup tasting fresh. Use this knowledge to create delicious soups that fit your taste and needs!

Creamy Tuscan White Bean Soup

Warm up your evenings with this delicious creamy Tuscan white bean soup! Packed with white beans, fresh spinach, and cherry tomatoes, this easy recipe is perfect for a cozy night in. With only 30 minutes of prep, you can enjoy a hearty, healthy meal that's full of flavor. Discover how to make this comforting dish and impress your family and friends. Click to explore the full recipe and step-by-step instructions!
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Ingredients
  

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed

1 cup vegetable broth

1 cup coconut milk (or heavy cream if preferred)

1 medium onion, chopped

3 cloves garlic, minced

2 cups fresh spinach, roughly chopped

1 cup cherry tomatoes, halved

1 tablespoon olive oil

1 teaspoon dried Italian herbs (basil, oregano, thyme)

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

    Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

      Stir in the drained white beans and vegetable broth, mixing well. Then bring the mixture to a gentle simmer.

        Reduce heat to low, and add the coconut milk, stirring to combine. Allow to simmer for 10 minutes, letting the flavors meld together.

          Using an immersion blender, blend about half of the soup until creamy, while leaving some beans whole for texture. (Alternatively, transfer half the soup to a blender, blend, and return it to the pot.)

            Stir in the chopped spinach and halved cherry tomatoes, cooking for another 3-5 minutes until the spinach is wilted and the tomatoes are tender.

              Season the soup with dried Italian herbs, salt, and pepper to taste. Adjust flavors as needed.

                Serve hot, garnished with fresh basil leaves if desired.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 4-6