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Creamy Tuscan White Bean Soup Recipe Easy Comfort Meal with Spinach and Sun-Dried Tomatoes

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A warm, comforting, and creamy Tuscan white bean soup featuring spinach and sun-dried tomatoes, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) cannellini or great northern beans, drained and rinsed
  • 5 oz (140 g) frozen spinach, thawed and squeezed dry
  • ½ cup (about 75 g) sun-dried tomatoes, chopped (packed in oil, drained)
  • 3 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 4 cups (1 liter) low sodium vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Drain and rinse the white beans thoroughly. Thaw and squeeze out excess water from the spinach. Chop the sun-dried tomatoes and dice the onion and garlic. This should take about 10 minutes.
  2. Heat 2 tablespoons of olive oil in your pot over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to let the garlic burn.
  3. Toss in the chopped sun-dried tomatoes, dried Italian herbs, and optional red pepper flakes. Stir everything for about 2 minutes so the flavors meld.
  4. Pour in both cans of beans and the vegetable broth. Stir and bring to a simmer. Let it cook gently for 10 minutes to deepen flavors.
  5. Using an immersion blender, puree about half the soup in the pot until creamy but still a bit chunky. If using a regular blender, blend half the soup in batches and return it to the pot.
  6. Stir in the thawed spinach and cook for another 3-4 minutes until heated through. Season with salt and pepper to taste.
  7. Just before serving, stir in 1 tablespoon of fresh lemon juice to brighten the flavors.
  8. Ladle into bowls and garnish with freshly grated Parmesan if desired. Serve warm.

Notes

Rinse canned beans to reduce sodium and metallic taste. Use an immersion blender for ease and safety with hot liquids. Add spinach at the end to preserve color and texture. Season gradually as broth and beans vary in saltiness. If soup is too thick, thin with broth or water. Leftovers taste better after a day. For vegan version, omit Parmesan or use plant-based alternative.

Nutrition

Keywords: Tuscan white bean soup, creamy bean soup, spinach soup, sun-dried tomatoes, easy soup recipe, vegetarian soup, gluten-free soup, comfort food

Find it online: https://sparklespoon.com/creamy-tuscan-white-bean-soup-recipe-easy-comfort-meal-with-spinach-and-sun-dried-tomatoes/