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Easy One-Pot Creamy Tuscan White Bean Soup (Ready in 30 Minutes)

Close-up of a white mug filled with creamy Tuscan white bean soup, featuring green kale and orange carrot chunks.
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Make this hearty Tuscan White Bean Soup easily in one pot. This recipe delivers rich, comforting Italian flavor in just 30 minutes, making it perfect for a quick weeknight dinner or cozy meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup tomato paste
  • 4 cups vegetable broth (or chicken broth)
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup heavy cream or half-and-half (or full-fat coconut milk for dairy-free)
  • 2 cups chopped kale or spinach
  • Salt and black pepper to taste
  • Freshly grated Parmesan cheese, for serving (optional)
  • Crusty bread, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, rosemary, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Stir in the tomato paste and cook for 1 minute, stirring constantly.
  4. Pour in the vegetable broth, add the rinsed cannellini beans and the diced tomatoes with their liquid. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
  6. Remove about 1 cup of the soup mixture and blend it using an immersion blender or transfer it to a regular blender until smooth. Return the blended portion to the pot. This step creates the creamy texture.
  7. Stir in the heavy cream. Add the chopped kale or spinach and cook until wilted, about 2 to 3 minutes.
  8. Taste the soup and add salt and black pepper as needed.
  9. Serve your Tuscan White Bean Soup hot, topped with Parmesan cheese if desired, alongside crusty bread for dipping.

Notes

  • For a heartier meal, brown 1/2 pound of Italian sausage before adding the onion and celery, then drain excess fat.
  • If you prefer a thicker soup, mash about one-third of the beans against the side of the pot with a spoon before adding the cream.
  • This soup is excellent for meal prep; it stores well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://hearthbite.com/tuscan-white-bean-soup-easy-one-pot-recipe/