1. Sauté the Base
Heat olive oil in a large pot over medium heat.
Add diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the crushed red pepper flakes, if using.
2. Simmer the Soup
Add the cannellini beans, vegetable broth, and fresh rosemary or thyme.
Bring to a gentle simmer and cook for 15-20 minutes to let the flavors meld.
3. Blend for Creaminess
Using an immersion blender, blend about half the soup directly in the pot to create a creamy texture while leaving some beans and vegetables whole.
Alternatively, transfer 2 cups of the soup to a blender, puree, and return it to the pot.
4. Add the Greens and Cream
Stir in the chopped kale or spinach. Let it wilt for about 5 minutes.
Reduce the heat to low and add the heavy cream (or coconut milk) and Parmesan cheese, if using. Stir until warmed through.
5. Taste and Finish
Season with salt and pepper to taste. Add a squeeze of lemon juice for a fresh, zesty finish, if desired.
6. Serve
Ladle into bowls and serve warm. Garnish with extra Parmesan, a drizzle of olive oil, or freshly cracked pepper.
Tips for Success
Make it Vegan: Skip the heavy cream and Parmesan, and opt for coconut milk or extra blended beans for creaminess.
Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Add Protein: Stir in shredded chicken, cooked sausage, or crumbled tofu for a heartier meal.
This Creamy Tuscan White Bean Soup is cozy, nourishing, and endlessly versatile—your new go-to for comfort in a bowl!
