Go Back
Creamy Tuscan White Bean Soup is shown in a tempting featured image, highlighting its creamy texture and appetizing appearance.

Creamy Tuscan White Bean Soup Ultimate

This Creamy Tuscan White Bean Soup achieves a velvety texture and maximum flavor without heavy cream. The secret lies in blending a portion of the cannellini beans for a naturally thick and creamy base, enhanced by Tuscan aromatics like rosemary, basil, and olive oil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: Tuscan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon red pepper flakes optional
  • 6 cups vegetable broth low sodium
  • 1/2 cup chopped fresh basil, plus more for garnish
  • 1/4 cup grated Parmesan cheese, plus more for garnish optional, can omit for vegan
  • Salt to taste
  • Freshly ground black pepper to taste
  • Crusty bread, for serving optional

Equipment

  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Measuring spoons
  • Measuring cups
  • Chef's knife
  • cutting board
  • Ladle
  • Bowls

Method
 

  1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5-7 minutes. Add the garlic, rosemary, and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Add the Liquids and Beans: Pour in the vegetable broth and bring to a simmer. Add one can of cannellini beans and the diced tomatoes (with their juices).
  3. Simmer and Blend: Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld. Remove from heat. Using an immersion blender (or transferring to a regular blender in batches), carefully blend about half of the soup until smooth. Be cautious when blending hot liquids!
  4. Combine and Finish: Return the blended soup to the pot. Add the remaining can of cannellini beans and the fresh basil. Heat through gently. Stir in the Parmesan cheese (if using).
  5. Season and Serve: Season with salt and pepper to taste. Ladle into bowls and garnish with extra basil and Parmesan cheese (if using). Serve with crusty bread for dipping.

Notes

For a vegan version, omit the Parmesan cheese. Soup can be stored in the refrigerator for up to 3 days. For best flavor, use good-quality olive oil and fresh vegetables. Adjust the amount of red pepper flakes to your preference. You can also add a splash of lemon juice for extra brightness.