Creamy Tuscan Bean Soup

Warm, comforting, and luxuriously creamy, this Tuscan Bean Soup is a wholesome and satisfying dish that’s as nutritious as it is delicious. Made with tender cannellini beans, vibrant vegetables, and fragrant herbs like thyme and rosemary, this soup boasts layers of rich, earthy flavors. A splash of unsweetened coconut milk lends it a velvety texture, while fresh baby spinach and a hint of lemon juice brighten each spoonful. Perfect for cozy weeknight dinners or meal prep, this one-pot recipe is vegan, dairy-free, and ready in just 45 minutes. Serve it with crusty bread for a hearty, nourishing meal that's sure to become a family favorite.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 4 cloves garlic cloves, minced
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 0.25 teaspoon red pepper flakes
• 4 cups cannellini beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened full-fat coconut milk
• 3 cups baby spinach
• 1 tablespoon lemon juice
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic, dried thyme, dried rosemary, and red pepper flakes. Cook for 1 minute until fragrant.

Step 4

Add the cannellini beans and vegetable broth to the pot. Stir to combine.

Step 5

Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 15 minutes to allow the flavors to meld together.

Step 6

Using an immersion blender, puree the soup partially, leaving some beans and vegetables for texture. Alternatively, you can transfer 2 cups of the soup to a traditional blender, puree it, and return it to the pot.

Step 7

Stir in the coconut milk and baby spinach. Cook for an additional 5 minutes until the spinach is wilted.

Step 8

Remove the pot from heat and stir in the lemon juice. Season with salt and black pepper to taste.

Step 9

Serve the soup warm, optionally garnished with a drizzle of olive oil or fresh herbs.

Nutrition Facts

Serving size	(2630.2g)

Amount per serving	% Daily Value*
Calories	1814.7

Total Fat 89.8g	0%
Saturated Fat 56.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4385.2mg	0%
Total Carbohydrate 204.1g	0%
Dietary Fiber 59.5g	0%
Total Sugars 29.7g
Protein 62.1g	0%

Vitamin D 0IU	0%
Calcium 721.3mg	0%
Iron 27.9mg	0%
Potassium 5241.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 13.3%

Carbs: 43.6%