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To create a truly delightful Creamy Tuscan White Bean Soup, you need a few simple ingredients. Each one plays a vital role in building flavor. Here’s what you will need: - 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed - 1 medium onion, finely chopped - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 4 cups low-sodium vegetable broth - 1 cup coconut milk (or heavy cream) - 2 cups kale, chopped - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) These ingredients combine to create a rich and creamy soup. The white beans provide protein and creaminess. The garlic, onion, and herbs add depth and warmth. The kale gives the soup a fresh touch. Choosing coconut milk or heavy cream allows you to adjust the richness to your liking. Each ingredient works in harmony, ensuring your soup is savory and satisfying. Enjoy the process of gathering these ingredients; they will transform your kitchen into a Tuscan haven. {{ingredient_image_1}} - Sautéing the base vegetables: Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5-7 minutes until the veggies soften. - Adding herbs and spices: Next, add 3 minced garlic cloves, 1 teaspoon of dried thyme, 1 teaspoon of oregano, and 1 teaspoon of smoked paprika. Cook for another 1-2 minutes until the spices smell great. - Simmering the soup with beans and broth: Now, stir in 2 cans of drained and rinsed white beans and 4 cups of low-sodium vegetable broth. Bring this mix to a gentle boil, then lower the heat and let it simmer for 15 minutes. - Using an immersion blender versus a regular blender: For blending, I prefer using an immersion blender. It’s easy and quick. Just blend the soup until creamy, but keep some beans intact for texture. If you don't have one, pour half of the soup into a regular blender. Blend it smooth, then mix it back into the pot. - Stirring in coconut milk and kale: After blending, stir in 1 cup of coconut milk and 2 cups of chopped kale. Let it simmer for another 5 minutes. This will help the kale wilt and the flavors blend nicely. - Garnishing and serving suggestions: Finally, season the soup with salt and pepper to taste. Serve it in bowls and sprinkle with fresh chopped parsley for a lovely touch. Enjoy your creamy Tuscan white bean soup! To make this soup taste great, adjust the seasoning. Start with salt and pepper. Taste the soup as it cooks. You can always add more salt later. For a twist, use different herbs. Try basil or rosemary for a fresh touch. Smoked paprika adds a nice depth, too. The creamy texture is key. Blend the soup only partially. Leave some beans and veggies whole for bites. If you over-blend, it will become too smooth. You want a mix of creaminess and texture. Need a faster meal? Use pre-chopped vegetables. You can also cook the soup in a pressure cooker. It will save you time and still taste great. For meal prep, make a large batch. Store it in portions for easy lunches or dinners. This soup freezes well, too! Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor profile of your soup, so consider adding fresh thyme or parsley just before serving for a vibrant touch. Enhance Creaminess: For an extra creamy texture, blend in a bit more coconut milk or heavy cream after cooking, adjusting to your desired richness. Texture Variation: To add more texture, reserve some of the sautéed vegetables before blending and stir them back into the soup after blending. Serve with Bread: This soup pairs wonderfully with crusty bread or a side salad, making for a hearty and satisfying meal. {{image_2}} You can easily make a vegan version of this creamy Tuscan white bean soup by using coconut milk instead of heavy cream. Coconut milk adds a rich flavor and keeps the soup light. It also fits well with the other ingredients. For gluten-free options, simply ensure the vegetable broth is labeled gluten-free. This way, everyone can enjoy the soup without worry. Want to boost the flavor? Consider adding proteins like chicken or sausage. These can bring a hearty touch to the soup. Just cook the meat separately first, then mix it in before serving. You can also add seasonal vegetables. Try zucchini, spinach, or bell peppers. These will not only enhance the taste but also add color and nutrients. This soup pairs well with crusty bread or a fresh salad. The bread can soak up the creamy soup, making each bite more enjoyable. For a full meal, serve it with a side salad topped with vinaigrette. If you have leftovers, store them in the fridge for a simple meal later. This soup tastes even better the next day! Store your Creamy Tuscan White Bean Soup in an airtight container. Let the soup cool down before placing it in the fridge. When stored properly, it lasts for about 4 to 5 days. Always check for any signs of spoilage like off smells or changes in color. To freeze the soup, let it cool completely first. Then, pour the soup into freezer-safe containers. Leave some space at the top for expansion. The soup freezes well for up to 3 months. When you're ready to eat, move it to the fridge overnight to thaw. You can reheat your soup on the stovetop or in the microwave. For stovetop, heat it gently on medium-low. Stir often to avoid burning. In the microwave, heat in short intervals, stirring in between. If the soup seems thick after freezing, add a splash of broth or water to adjust the texture. Yes, you can use fresh beans! If you choose this route, soak the dried beans overnight. After soaking, cook them until soft. This may take 1-2 hours. Then, follow the rest of the recipe as usual. Fresh beans can add a nice texture to the soup. To add some heat, try adding red pepper flakes. Start with a pinch and taste as you go. You can also add diced jalapeños or a splash of hot sauce. This will give your soup a nice kick without overpowering the flavors. Definitely! Spinach works well as a substitute. You can also use Swiss chard or collard greens. Just remember to chop them up and add them at the same time as the kale. They will wilt quickly and add great flavor. This soup pairs well with crusty bread or a simple salad. A fresh green salad with lemon dressing adds brightness. You can also serve it with a grilled cheese sandwich for a comforting meal. Both options complement the soup very well. To thicken your soup, you can blend more of the beans. Use an immersion blender to puree more of the mixture. Another option is to add a few tablespoons of cornstarch mixed with water. Stir it in and let the soup simmer until it thickens. This blog post covered how to make a tasty Creamy Tuscan White Bean Soup. I shared the ingredients, steps to cook, and tips to get it just right. You can add your own twist with spices or proteins. Remember, preparing your soup can be fun and easy. Proper storage keeps it fresh for later. Enjoy creating a warm bowl of this soup, perfect for any meal! Now, it's time to gather your ingredients and start cooking!

Creamy Tuscan White Bean Soup

A rich and creamy soup made with white beans, vegetables, and kale, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cans white beans (cannellini or great northern), drained and rinsed
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup coconut milk (or heavy cream)
  • 2 cups kale, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
  • Add the minced garlic, dried thyme, oregano, and smoked paprika to the pot. Sauté for an additional 1-2 minutes until fragrant.
  • Stir in the white beans and vegetable broth, bringing the mixture to a gentle boil. Reduce the heat and let simmer for about 15 minutes.
  • Using an immersion blender, partially blend the soup until it reaches a creamy consistency, leaving some beans and vegetables intact for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, blend until smooth, and return it to the pot.
  • Stir in the coconut milk and chopped kale. Simmer for another 5 minutes, allowing the kale to wilt and the flavors to meld.
  • Season with salt and pepper to taste. Remove from heat.
  • Ladle the soup into bowls and garnish with fresh parsley.

Notes

Can be made with coconut milk for a dairy-free option or heavy cream for a richer flavor.
Keyword comfort food, healthy, soup, vegan