Soups & Stews

Creamy Tuscan White Bean Soup

A warming, protein-rich soup that comes together in under 30 minutes. The cannellini beans blend into a silky base while whole beans add satisfying texture.

25 min Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • Juice of 1/2 lemon

Directions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened and translucent, about 5 minutes.

  2. Add garlic and cook for 1 minute until fragrant. Add thyme and stir to combine.

  3. Add one can of drained beans and all of the vegetable broth. Bring to a simmer and cook for 10 minutes.

  4. Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth. Return to pot if needed.

  5. Add the second can of beans (whole), heavy cream, and parmesan. Stir until the cheese melts and everything is heated through, about 3 minutes.

  6. Season with salt, pepper, and lemon juice. Taste and adjust seasoning as needed.

  7. Serve warm, topped with extra parmesan and a drizzle of olive oil if desired.

Ingredient Substitutions

Don't have everything on hand? Here are tested swaps that work.