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For this soup, you need a few key ingredients that blend well. Here’s what you will need: - 2 cans (15 oz each) cannellini beans, drained and rinsed - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a vegan alternative) - 1 tablespoon extra-virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 cups kale, roughly chopped (stems discarded) - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1/2 teaspoon red pepper flakes (adjust to your spice preference) - Salt and freshly ground black pepper to taste - Fresh basil leaves, for garnish Using good quality olive oil makes a big difference. It adds flavor and richness. Fresh garlic and onion create a strong base that enhances the soup. The cannellini beans are creamy and filling, making them perfect for this dish. If you have dietary needs, you can easily adjust this recipe. Here are some options: - Use coconut cream for a vegan choice. - Substitute vegetable broth with chicken broth for added flavor. - Swap kale with spinach if you prefer a milder green. - Add chickpeas instead of beans for more protein. These swaps let you enjoy the soup without losing taste. They also cater to different diets. Herbs and spices bring the soup to life. I suggest using: - Fresh basil leaves for garnish, which add a nice touch. - Dried oregano and thyme are key flavors in this soup. - Adjust red pepper flakes based on how spicy you like it. You can also experiment with fresh herbs, like parsley or dill. Fresh herbs brighten the dish and add vibrant flavors. Using the right herbs enhances the overall experience of the soup. Start by heating olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Sauté the onion for 5 to 7 minutes. It should turn soft and see-through. After that, add minced garlic and red pepper flakes. Stir this mixture for 1 to 2 minutes. It will smell great, but watch so the garlic doesn’t burn. Next, it’s time to add the main ingredients. Pour in the drained cannellini beans and vegetable broth. Then, add dried oregano, dried thyme, and a good pinch of salt and pepper. Stir everything well. Bring this mix to a gentle simmer. Once it starts simmering, lower the heat. Let it cook uncovered for 15 minutes. This step lets all the flavors blend together. Now, let’s make it creamy! Use an immersion blender to blend the soup. Blend it until it’s smooth but keep some bean chunks for texture. If you don’t have an immersion blender, you can use a regular blender. Just transfer some soup in batches and blend until smooth. After blending, return the soup to the pot. Stir in the heavy cream or coconut cream for a vegan option. Add the chopped kale next. Cook everything over low heat for 5 minutes. This step makes the kale tender and warms the soup through. Before serving, taste your soup. Adjust the salt and pepper as you like. To change the taste of your soup, you can add more herbs or spices. If you love garlic, add extra minced garlic for a bolder flavor. You can also use fresh herbs like basil or parsley. They add freshness and bright notes. For a tangy twist, mix in a splash of lemon juice before serving. Taste as you go to find your perfect balance! For a rich and creamy soup, blending is key. Use an immersion blender to create a smooth base. Leave some whole beans for texture. If you want a thicker soup, let it simmer longer. This lets the flavors deepen and the soup thicken. Always add the heavy cream or coconut cream at the end. This keeps it rich without boiling away its creaminess. Presentation can make your soup even more inviting! Ladle the hot soup into rustic bowls. Add fresh basil leaves on top for a pop of color. A light drizzle of extra-virgin olive oil adds shine. For extra crunch, sprinkle some homemade croutons or grated cheese on top. These small touches make your dish look and taste gourmet! {{image_4}} You can easily make this soup vegan. Just swap heavy cream for coconut cream. The coconut cream adds a rich, creamy texture. It also gives a hint of sweetness that pairs well with the savory flavors. You won’t miss the dairy at all! To make this soup heartier, consider adding protein. Chickpeas are a great option. They blend well and add a nice texture. If you prefer meat, try adding sausage. Slice it up and sauté it with the onions. This adds a savory depth to the soup. Either option boosts the nutritional value and makes the dish more filling. Short on time? Use an Instant Pot for a fast meal. Start by sautéing the onions and garlic using the sauté function. Then, add the beans, broth, and spices. Seal the lid and cook on high pressure for 10 minutes. After it’s done, quick-release the steam. Finally, blend the soup and add the cream and kale. This method saves time without sacrificing flavor. To store leftover creamy Tuscan white bean soup, let it cool first. Then, transfer it to an airtight container. This helps keep the soup fresh. You can store it in the fridge for up to four days. If you want to keep it longer, freezing is a great option. When ready to eat your soup, reheat it on the stove. Pour the soup into a pot and heat over low to medium heat. Stir often. This helps the flavors blend again. If the soup gets too thick, add a splash of vegetable broth or water. You want it creamy, not clumpy! Freezing creamy Tuscan white bean soup is easy. Use freezer-safe containers or bags. Be sure to leave some space for expansion. The soup can last in the freezer for up to three months. When you’re ready to enjoy it, thaw it in the fridge overnight. Then, reheat as mentioned above. This way, you can have a warm, delicious meal ready anytime! Yes, you can use dried beans. First, soak them overnight. Then, cook them until tender before adding to the soup. This will take more time, but it can deepen the flavor. Use about 1 cup of dried beans for this recipe. To add heat, use more red pepper flakes. You can also add diced jalapeños or hot sauce. Start with a small amount and taste as you go. This way, you can find the perfect spice level for you. This soup pairs well with crusty bread or a fresh salad. You can also serve it with homemade croutons for extra crunch. A sprinkle of cheese on top adds flavor too. Enjoy it with a glass of white wine for a nice touch! This blog covers everything about making creamy Tuscan white bean soup. We discussed key ingredients, cooking steps, and tasty variations. Remember to use fresh herbs for the best flavor. Adjust seasonings to fit your taste and enjoy it hot or cold. Store leftovers well to keep its creaminess. With these tips, you can create a soup that impresses every time. Enjoy your cooking adventure!

Creamy Tuscan White Bean Soup

Warm up with this delightful Creamy Tuscan White Bean Soup, packed with flavor and the goodness of cannellini beans and kale. In just 35 minutes, you can create a creamy and comforting dish that’s perfect for any occasion. Whether you prefer it with heavy cream or a vegan twist using coconut cream, this soup will satisfy your cravings. Click to explore the full recipe and wow your family tonight! #CreamyTuscanWhiteBeanSoup #HealthyRecipes #ComfortFood #SoupSeason
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Ingredients
  

2 cans (15 oz each) cannellini beans, drained and rinsed

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a vegan alternative)

1 tablespoon extra-virgin olive oil

1 medium onion, finely diced

3 cloves garlic, minced

2 cups kale, roughly chopped (stems discarded)

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes (adjust to your spice preference)

Salt and freshly ground black pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Sauté Aromatics: In a large pot, heat the extra-virgin olive oil over medium heat. Once the oil is shimmering, add the finely diced onion. Sauté for 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent.

    Add Garlic and Spice: Incorporate the minced garlic and the red pepper flakes into the pot. Continue to cook for an additional 1-2 minutes, stirring constantly until the mixture is fragrant, being careful not to burn the garlic.

      Combine Ingredients: Pour in the drained cannellini beans, vegetable broth, dried oregano, dried thyme, and a generous pinch of salt and pepper. Stir well to combine all the ingredients and bring the mixture to a gentle simmer.

        Simmer for Flavors: Once the soup reaches a simmer, reduce the heat to low and let it cook uncovered for 15 minutes. This allows the flavors to meld beautifully.

          Blend to Creaminess: Using an immersion blender, carefully blend the soup until it achieves a creamy consistency, while still leaving some bean chunks for added texture. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender and blend until smooth.

            Finish with Cream and Greens: Return the blended soup to the pot (if using a blender), and stir in the heavy cream (or coconut cream for a vegan option) along with the chopped kale. Cook for an additional 5 minutes over low heat, or until the kale is tender and the soup is warmed through.

              Season to Perfection: Before serving, taste the soup and adjust the seasoning with more salt and pepper as needed.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4-6

                  - Presentation Tips: Ladle the soup into rustic bowls while still steaming hot. Garnish each bowl with fresh basil leaves and a light drizzle of extra-virgin olive oil. For an added crunch, feel free to top with homemade croutons or a sprinkle of grated cheese, if desired. Enjoy your warming bowl of comfort!