This Creamy Tuscan White Bean Soup is easy to make and packed full of the flavors of Tuscany. Soup and crusty bread is the ultimate comfort food, and this bean soup is so easy to make! With a few tins of beans, rosemary, garlic, and parmesan, you can have a creamy bean soup that is packed with flavor and ready in under 20 minutes! The perfect meal for winter, this soup tastes delicious but is remarkably healthy, with a smooth, creamy texture without the need to add heavy cream!
Empty the contents of one of the cans of beans (beans and liquid) into a blender and puree until smooth.1 can of beans
Drain the remaining two cans and set them to one side.2 cans of beans
Peel and finely chop the onion and garlic cloves.1 onion 5 garlic cloves
Pour the oil into a large saucepan.2 tablespoons olive oil
Add the chopped onion and cook for 3-4 minutes until softened.
Add the chopped garlic and cook for an additional minute.
Add the 2 cans of drained beans to the pan and stir to coat in the olive oil.
Tip in the pureed beans, then rinse the blender out with the vegetable broth and add this to the soup.2 cups vegetable broth
Add the rosemary, Italian seasoning, salt, and black pepper.1 tablespoon of chopped fresh rosemary 1 teaspoon of dried Italian seasoning ½ teaspoon of salt ¼ teaspoon of black pepper
Bring the soup to a simmer and cook gently for 10 minutes over low heat.
Remove the soup from the heat and add in the grated parmesan and fresh spinach leaves.½ cup of grated parmesan 1 cup of fresh spinach leaves
Stir to melt the cheese and wilt the spinach.
Taste the soup and add more salt and pepper to taste.salt and pepper to taste
Notes
You can use Navy Beans (Pea Beans), Great Northern Beans, Cannellini Beans, or Baby Lima Beans (Butterbeans) for this soup.