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Tuscan White Bean Soup Creamy Without Cream with Cannellini Beans

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A rustic, hearty Tuscan white bean soup made creamy without cream using cannellini beans, fresh herbs, and greens like kale or spinach. This simple one-pot meal is packed with fiber and flavor, perfect for weeknights, cozy weekends, or healthy meal prep. Naturally vegan, gluten-free, and incredibly satisfying.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 4 cups vegetable broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 2 cups chopped kale or spinach
  • 1 tablespoon lemon juice
  • Fresh parsley, chopped (for garnish)

Instructions

Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables begin to soften.

Add garlic, thyme, rosemary, red pepper flakes, salt, and pepper. Cook for another minute until fragrant.

Pour in the vegetable broth, white beans, and diced tomatoes. Stir to combine.

Bring the soup to a boil, then reduce heat and let it simmer for 20 to 25 minutes.

Add the kale or spinach and cook until wilted.

Stir in the lemon juice and adjust seasoning if needed.

Serve hot, garnished with fresh parsley.

Notes

  • Use an immersion blender to control the creaminess of the soup to your preference.

  • Add a pinch of red pepper flakes for a little heat.

  • Garnish with fresh parsley, lemon zest, or a drizzle of extra virgin olive oil.

  • This soup tastes even better the next day, making it ideal for leftovers.

Find it online: https://claradelish.com/tuscan-white-bean-soup-creamy-without-cream-with-cannellini-beans/