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Tuscan cuisine is renowned for its emphasis on hearty, wholesome ingredients that celebrate the flavors of the Mediterranean. This culinary tradition reflects a deep respect for local produce, bringing together simple yet robust flavors that create comforting dishes. Among these, the Hearty Creamy Tuscan White Bean Soup stands out as a quintessential representation of Tuscany's rustic charm. With its rich, creamy texture and vibrant flavors, this soup is perfect for any season, whether you're seeking warmth during the chilly months or a soothing meal on a cool summer evening.

Creamy Tuscan White Bean Soup

Indulge in the comforting flavors of rustic Tuscan cuisine with this Hearty Creamy Tuscan White Bean Soup. Perfect for any season, this rich dish combines protein-packed white beans, fresh vegetables, and aromatic herbs for a nourishing meal. It caters to both vegetarians and anyone craving creamy goodness, making it versatile and satisfying. With a simple cooking process and delightful textures, this soup is sure to become a favorite in your kitchen. Enjoy a warm bowl that nourishes both body and soul!
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Ingredients
  

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

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

4 cups vegetable broth

1 cup heavy cream (or coconut milk for dairy-free)

1 cup spinach, roughly chopped

1 tsp dried oregano

1 tsp dried thyme

1 tsp red pepper flakes (optional, for heat)

Salt and pepper to taste

2 tbsp olive oil

1/4 cup fresh basil, chopped (plus extra for garnish)

Juice of half a lemon

Instructions
 

Sauté the Vegetables: In a large pot over medium heat, add the olive oil. Once heated, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the onions are translucent and the vegetables are tender. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

    Add Broth and Beans: Stir in the white beans, vegetable broth, oregano, thyme, and red pepper flakes (if using). Bring the mixture to a gentle boil, then reduce the heat to simmer. Cook uncovered for about 15-20 minutes to allow the flavors to meld.

      Blend for Creaminess: Using an immersion blender, blend about half of the soup until smooth, leaving some whole beans and vegetables for texture. If you do not have an immersion blender, carefully transfer half the soup to a standard blender, blend until smooth, then return back to the pot.

        Stir in Cream and Greens: Add the heavy cream and chopped spinach to the pot. Stir well to combine and allow the soup to simmer for an additional 5 minutes. Season with salt, pepper, and lemon juice to taste.

          Finish and Serve: Remove the soup from heat and stir in the fresh basil. Serve hot, garnished with additional basil if desired. Enjoy the creamy richness with crusty bread on the side!

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6