![- Rinsed and drained white beans - Fresh spinach and coconut milk White beans form the heart of this soup. They add creaminess and protein. I love using cannellini or navy beans for their smooth texture. Rinsing and draining them helps reduce excess sodium. Fresh spinach is a must. It adds color and nutrients. I chop it coarsely and toss it in at the end. This ensures it stays bright and vibrant. Coconut milk brings a rich, creamy flavor. I recommend using full-fat coconut milk for the best texture. It makes the soup indulgent and satisfying. - Variations on beans and herbs - Additional toppings Feel free to switch up your beans. Great options include chickpeas or black beans. Each type offers a unique taste and texture. You can also play with herbs like thyme or rosemary for added depth. For toppings, think about adding croutons or a drizzle of olive oil. A sprinkle of fresh herbs can elevate the dish. Try using basil or parsley for a fresh finish. For the complete cooking process, check out the Full Recipe. To make this creamy Tuscan white bean soup, gather these kitchen tools: - Large pot - Immersion blender or standard blender - Cutting board - Knife - Measuring spoons and cups Before cooking, follow these prep steps: 1. Rinse and drain the white beans. This removes extra salt. 2. Dice the onion and mince the garlic. 3. Chop the spinach into small pieces. Here are the detailed cooking instructions: 1. Heat the olive oil in a large pot over medium heat. 2. Add the diced onion. Sauté for 5-7 minutes until it turns translucent. 3. Stir in the minced garlic. Cook for 1 minute until it smells nice. 4. Add the rinsed white beans, vegetable broth, Italian seasoning, and red pepper flakes. Bring it all to a simmer. 5. Reduce the heat and let it cook for 15 minutes. This blends the flavors well. 6. Use an immersion blender to blend the soup until smooth. If you have a standard blender, transfer half the soup to it. Blend until smooth, then return it to the pot. 7. Pour in the coconut milk. Stir to mix it well. 8. Add the chopped spinach. Let it simmer for another 5 minutes until the spinach wilts. 9. Season with salt and pepper to your taste. For the perfect consistency, blend until it is creamy but not too thick. To garnish and serve the soup, do the following: - Ladle the soup into bowls. - Top with fresh basil leaves for a pop of color. This soup pairs well with crusty bread or a fresh salad. Enjoy the flavors of Tuscany with every bite! For the complete recipe, check the Full Recipe section. To get the creamiest texture in your creamy Tuscan white bean soup, use full-fat coconut milk. This adds richness and a smooth mouthfeel. Blend the soup well. An immersion blender works best, but a regular blender is fine too. Remember to blend half the soup for a nice balance of creaminess and texture. Adjusting flavors and spice levels is easy. Start with the base ingredients and taste as you go. If you like heat, add more red pepper flakes. For a fresh taste, add more spinach or herbs. A splash of lemon juice brightens the flavors. Don’t be afraid to experiment! To store leftovers properly, let the soup cool first. Transfer it to an airtight container and place it in the fridge. It will stay fresh for up to three days. For longer storage, freeze the soup. Use freezer-safe containers and leave some space at the top, as soup expands when frozen. For reheating, do it gently on the stove. Add a splash of broth or water if it seems thick. Stir often to ensure even heating. You can also reheat in the microwave, just take care not to overheat. Pair your soup with a crisp white wine, like Sauvignon Blanc. It complements the creamy texture well. A simple side salad with a light vinaigrette works great too. For a cozy meal, serve with crusty bread or garlic toast for dipping. For presentation, ladle the soup into bowls and top with fresh basil leaves. A drizzle of olive oil adds a nice touch. You can also sprinkle some extra red pepper flakes for color and a hint of spice. Enjoy your beautiful and tasty dish! {{image_2}} You can switch up the beans in this soup. Try using black beans or pinto beans. Each type adds a unique taste. If you want more fiber, chickpeas work great too. For a heartier soup, mix in some diced carrots or zucchini. These add color and nutrition. To make this soup plant-based, skip the coconut milk. Use unsweetened almond milk or cashew cream instead. Both options keep the soup creamy. You can also try silken tofu for a thicker base. This way, everyone can enjoy a tasty bowl without dairy. If you like heat, add more red pepper flakes. Start with a pinch and taste as you go. You can also include diced jalapeños or a splash of hot sauce. For extra flavor, toss in some smoked paprika or fresh herbs like cilantro. These additions make each bowl a warm delight. To make Creamy Tuscan White Bean Soup, you need simple ingredients. Here’s what you’ll use: - 2 cans (15 oz each) white beans (cannellini or navy beans), rinsed and drained - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 3 cups vegetable broth - 1 cup fresh spinach, chopped - 1 cup coconut milk (full fat for creaminess) - 1 teaspoon Italian seasoning - 1/2 teaspoon red pepper flakes (adjust for spice preference) - Salt and pepper to taste - Fresh basil leaves for garnish Here’s how to cook it: 1. Heat the olive oil in a large pot over medium heat. Add the diced onion. Sauté until it’s translucent, about 5-7 minutes. 2. Add minced garlic. Cook for another minute until fragrant. 3. Stir in the rinsed white beans, vegetable broth, Italian seasoning, and red pepper flakes. Bring to a simmer. 4. Once simmering, reduce heat and cook for about 15 minutes. This helps the flavors meld. 5. Use an immersion blender to blend the soup until smooth. If you don’t have one, transfer half to a blender, blend, then return it to the pot. 6. Pour in the coconut milk and stir. Add chopped spinach and simmer for another 5 minutes until wilted. 7. Season with salt and pepper to taste. 8. Serve hot, garnished with fresh basil. For a printable version, refer to the [Full Recipe]. This soup is not only tasty but also healthy. Each serving has around 250 calories. It offers protein from the beans and healthy fats from the coconut milk. The spinach adds vitamins and minerals. For extra nutrition, you can add kale or carrots. The prep time for this soup is only 10 minutes. The total cooking time is 30 minutes, making it a quick meal. This recipe serves 4-6 people. Enjoy it with friends or family! What can I substitute for coconut milk? You can use almond milk or cashew cream. These will keep the soup creamy. You can also try heavy cream or regular milk if you want a richer taste. Just remember that these options may change the flavor a bit. How long will the soup last in the fridge? This soup will stay fresh for about three to five days in the fridge. Make sure to store it in an airtight container. If you see any mold or smell something off, it’s best to throw it away. Can I freeze this soup? Yes, you can freeze Creamy Tuscan White Bean Soup! Just let it cool completely first. Pour it into freezer-safe bags or containers. It will keep for about three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge and reheat. How can I make it more filling? To make the soup more filling, add some cooked pasta or rice. You can also stir in more beans or some diced potatoes. This will add extra texture and nutrients, making it a heartier meal. Can I use a regular blender instead of an immersion blender? Yes, you can use a regular blender. Just be careful! Allow the soup to cool slightly before blending. Blend in batches if needed, and always leave the lid slightly open to let steam escape. Tips for making soup in a slow cooker or Instant Pot For the slow cooker, add all ingredients except for spinach and coconut milk. Cook on low for 6-8 hours. Add coconut milk and spinach at the end. For the Instant Pot, use the sauté function for onions and garlic. Then add other ingredients. Seal the lid and cook on high for 15 minutes. Quick release and stir in spinach and coconut milk. For the full recipe, you can find all the details in the recipe section above. This blog post explored a tasty bean soup recipe, highlighting key ingredients like beans, spinach, and coconut milk. I shared detailed steps for cooking, garnishing, and serving, plus tips for achieving the best texture and flavor. You can customize the recipe with variations and dietary options that fit your needs. Remember, cooking is about creativity and enjoyment, so have fun while making this soup. Your mealtime can be full of flavor and nutrients with this easy recipe. Enjoy your cooking adventure!](https://mycookingcast.com/wp-content/uploads/2025/07/ec110289-7482-4578-8259-8912d7aded83-250x250.webp)
Creamy Tuscan White Bean Soup
Warm up with a delicious bowl of Creamy Tuscan White Bean Soup that’s easy to make and packed with flavor. This comforting recipe features creamy coconut milk, nutritious white beans, and fresh spinach, creating a delightful blend of taste and texture. Perfect for any day, it’s vegan-friendly and ready in just 30 minutes! Click through to discover this savory recipe and impress your family and friends with your culinary skills!