Soups & Stews > Vegetarian Soups & Stews > Bean & Lentil Soups > White Bean Soup Recipe (Vegetarian)

Creamy Tuscan White Bean Soup

Warm up with this hearty and flavorful Creamy Tuscan White Bean Soup. Packed with cannellini beans, vegetables, and aromatic herbs, this vegetarian soup is a comforting and nutritious meal perfect for any occasion. It is enriched with coconut cream to provide a lovely creamy texture. Serve it with crusty bread for a complete and satisfying experience.

Prep Time
15 minutes
Cook Time
40 minutes
Servings
6-8
Ingredients
  • 2 cups, cooked or 2 cans (15 oz each), drained and rinsed Cannellini Beans
  • 2 tablespoons Olive Oil
  • 1 medium, chopped Yellow Onion
  • 2 medium, chopped Carrots
  • 2 stalks, chopped Celery
  • 4 cloves, minced Garlic
  • 6 cups Vegetable Broth
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 1/2 cup Coconut Cream
  • 1 tablespoon Lemon Juice
  • to taste Salt
  • to taste Black Pepper
  • for garnish Fresh Parsley

Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add Beans and Broth

Stir in the cooked cannellini beans and vegetable broth. Add the rosemary sprigs, thyme sprigs, and bay leaf. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes to allow the flavors to meld.

Blend for Creaminess

Remove the rosemary sprigs, thyme sprigs, and bay leaf from the soup. Use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, you can transfer a portion of the soup to a regular blender and blend until smooth, then return it to the pot.

Finish and Serve

Stir in the coconut cream and lemon juice. Season with salt and black pepper to taste. Heat through gently. Garnish with fresh parsley before serving. Serve hot with crusty bread.

Nutrition Facts Estimated per 100g of product

(Values are approximate)
Calories: 85kcal
Protein: 4g
Fat: 3g
Carbohydrates: 12g
Fiber: 4g
Sodium: 200mg

Other Considerations for Nutrition

This soup is naturally high in fiber and plant-based protein, making it a satisfying and nutritious choice. To reduce sodium, use low-sodium vegetable broth and adjust salt to your preference. For a lower fat option, skip the coconut cream or use a light coconut milk.

← Creamy Tomato and White Bean Soup Creamy Vegetarian Butternut Squash Soup →

FAQ

  • Can I use dried beans instead of canned?

    Yes, you can. You'll need about 1 cup of dried cannellini beans. Soak them overnight, then cook them until tender before adding them to the soup.
  • Can I freeze this soup?

    Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop.
  • Can I add other vegetables?

    Absolutely! Feel free to add other vegetables such as spinach, kale, or diced tomatoes to the soup.