Creamy Tuscan White Bean Soup

$- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed - 1 medium onion, finely chopped - 2 carrots, diced into small cubes - 2 celery stalks, diced - 3 cloves of garlic, finely minced - 4 cups low-sodium vegetable broth - 1 cup coconut milk (or heavy cream for a richer taste) - 2 cups fresh kale, chopped into bite-sized pieces - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and freshly ground pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped, for garnishing If you don't have white beans, you can use chickpeas or lentils. For the broth, chicken broth works too. If you want a non-dairy option, stick with coconut milk. Heavy cream gives a richer taste but adds more calories. If you can't find fresh kale, spinach works well too. This soup is high in fiber. One serving has about 200 calories. It also offers protein from the beans, vitamins from the veggies, and healthy fats from the olive oil. Each bowl is a great choice for a light lunch or dinner. With all those nutrients, you can feel good about enjoying this meal! {{ingredient_image_2}} Start by heating olive oil in a large pot over medium heat. When the oil is shimmering, add a finely chopped onion, diced carrots, and diced celery. Sauté these for about 5-7 minutes. Stir occasionally until the veggies soften and the onion looks clear. This step builds a flavorful base for our soup. Next, add minced garlic, dried thyme, dried oregano, and smoked paprika. Sauté this mix for 1-2 minutes. Keep an eye on the garlic; you don’t want it to brown. This will make the soup smell amazing. Now, add the drained white beans and low-sodium vegetable broth to the pot. Turn up the heat a bit to bring the mix to a gentle boil. Once it starts boiling, lower the heat again. Let it simmer for about 15 minutes. This allows all the flavors to blend nicely. To make the soup creamy, use an immersion blender. Blend until it reaches a smooth texture, but keep some beans and veggies for bite. If you prefer, pour half the soup into a regular blender. Blend it smooth, then return it to the pot. Now, pour in the coconut milk and add the chopped kale. Let the soup simmer for another 5 minutes. This will help the kale wilt and add its flavor to the soup. Taste your soup. Adjust the seasoning with salt and freshly ground pepper as needed. Once it tastes just right, take the pot off the heat. Ladle the soup into bowls and garnish with freshly chopped parsley. This gives a nice pop of color and freshness. For a delightful meal, serve the soup with a slice of crusty bread for dipping. You can also sprinkle extra smoked paprika on top for a beautiful finish. Enjoy! To boost flavor, use fresh herbs like thyme and oregano. They add depth and aroma. Don't skip on sautéing the garlic; it needs just a minute or two to release its oils. Also, use low-sodium broth to control salt levels. If you want more richness, swap coconut milk for heavy cream. A dash of smoked paprika gives a nice smoky kick, so add it generously. One common mistake is overcooking the garlic. It can turn bitter quickly. Make sure to add it just before the broth. Another mistake is blending too much. You want some beans and veggies for texture. Lastly, avoid skimping on seasoning. Always taste and adjust at the end. A little salt and pepper can make a big difference. You can make this soup a day ahead. It tastes even better after flavors meld overnight. Just cool it down and store it in the fridge. When ready to serve, reheat gently on the stove. If it thickens too much, add a splash of broth or water to reach your desired consistency. Pro Tips Use Fresh Herbs: Fresh thyme and oregano can enhance the flavor profile of the soup significantly compared to dried herbs. Customize Creaminess: For a lighter version, stick with coconut milk; for a rich and luxurious taste, opt for heavy cream instead. Add More Vegetables: Feel free to add other vegetables like zucchini or bell peppers to boost the nutritional value and flavor. Store Leftovers Properly: Keep any leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stove. {{image_4}} You can easily make this soup vegan and dairy-free. Instead of heavy cream, use coconut milk. It adds a nice creaminess without dairy. If you want to make it richer, try using cashew cream. Blend soaked cashews with water until smooth. This keeps the soup plant-based and tasty. While cannellini or great northern beans are great, feel free to swap them. You can use navy beans or even chickpeas for a different twist. Each bean brings its own flavor and texture to the soup. Experiment and find your favorite! If you want more protein, add cooked quinoa or lentils. They blend well with the flavors. You can also toss in more vegetables like bell peppers or zucchini. Just chop them small and add them when you sauté the base. This makes the soup heartier and more colorful. To store Creamy Tuscan White Bean Soup, start by letting it cool. Once it’s at room temperature, transfer it to an airtight container. Make sure to seal it well to keep out air. You can also use freezer bags for easy storage. If using bags, remove as much air as possible before sealing. This helps prevent freezer burn. When stored properly in the fridge, this soup lasts about 3 to 5 days. If you want to keep it longer, freezing is a great option. In the freezer, it can stay good for up to 3 months. Just label your container with the date. This way, you always know when you made it. To reheat your soup, use a pot on the stove. Heat it over medium heat, stirring often. If the soup seems thick, add a splash of broth or water to thin it out. You can also use the microwave. Place the soup in a microwave-safe bowl, cover it loosely, and heat for 2-3 minutes. Stir halfway through to ensure even heating. Always check the temperature before serving. Enjoy your warm, creamy soup! Yes, you can freeze this soup. Let it cool completely first. Pour it into freezer bags. Remove excess air and seal tightly. Label the bags with the date. It will last for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove over low heat. To spice up your soup, add red pepper flakes. You can also stir in hot sauce. For more flavor, include diced jalapeños. Adjust to your taste. Start with a small amount and add more if you like it hotter. This soup pairs well with crusty bread. Serve it with a fresh salad for a full meal. You can also enjoy it with grilled cheese sandwiches. These sides add flavor and texture. They make your meal more satisfying. Coconut milk adds creaminess and a subtle sweetness. If you prefer, you can skip it. Use heavy cream for a richer taste. You can also use almond milk for a lighter option. Each choice will change the flavor slightly, so pick what you enjoy! Creamy Tuscan white bean soup is rich and tasty. We covered ingredients, tips, and storage. You saw how substitutions can fit your needs. I shared methods to make it creamy and flavorful. With variations, you can tailor this soup to your taste. Remember, proper storage keeps it fresh. Enjoy this dish with friends or family. It’s not just food; it’s a warm hug in a bowl. Try this recipe, and you will love it!$

Creamy Tuscan White Bean Soup

A comforting and creamy soup made with white beans, vegetables, and kale, perfect for a cozy meal.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 6

Calories 250 kcal

Ingredients

2 cans white beans (either cannellini or great northern), thoroughly drained and rinsed
1 medium onion, finely chopped
2 medium carrots, diced into small cubes
2 stalks celery, diced
3 cloves garlic, finely minced
4 cups low-sodium vegetable broth
1 cup coconut milk (or heavy cream for a richer taste)
2 cups fresh kale, chopped into bite-sized pieces
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
to taste salt and freshly ground pepper
2 tablespoons olive oil
for garnishing fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat until shimmering. Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for about 5-7 minutes until the vegetables are softened and the onion becomes translucent.
Incorporate the minced garlic, dried thyme, dried oregano, and smoked paprika into the pot. Continue to sauté for an additional 1-2 minutes until fragrant, making sure not to let the garlic brown.
Add the drained white beans and vegetable broth into the pot. Increase the heat slightly and bring to a gentle boil. Once boiling, reduce the heat and allow the soup to simmer for approximately 15 minutes.
Using an immersion blender, carefully blend the soup until it reaches a creamy consistency while retaining some whole beans and vegetable pieces for texture.
Introduce the coconut milk and chopped kale to the pot. Let the soup simmer for another 5 minutes, allowing the kale to wilt and infuse the soup with its flavors.
Taste the soup and adjust the seasoning with salt and freshly ground pepper according to your preference. Once seasoned, remove the pot from heat.
Ladle the soup into individual bowls and garnish with freshly chopped parsley.

Notes

Serve with crusty bread for dipping and a sprinkle of smoked paprika for added flavor.

Keyword creamy, healthy, soup, vegetarian