Creamy Tuscan White Bean Soup
Ingredients:
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup carrots, diced
1 cup celery, diced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken or vegetable broth
2 (15 oz) cans white beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
1/2 cup heavy cream
1/4 cup cream cheese (for extra creaminess)
2 cups fresh spinach, roughly chopped
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for serving)
Instructions:
1. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until softened.
2. Stir in rosemary, thyme, salt, and pepper. Cook for 1 minute until fragrant.
3. Add chicken or vegetable broth, white beans, and diced tomatoes. Bring to a simmer and cook for 15 minutes.
4. Use an immersion blender (or carefully transfer half of the soup to a blender) to blend until smooth, leaving some beans and vegetables whole for texture.
5. Stir in heavy cream and cream cheese until fully incorporated. Simmer for another 5 minutes until thick and velvety.
6. Add chopped spinach and cook for 2–3 minutes until wilted. Taste and adjust seasoning.
7. Serve hot, garnished with fresh parsley and optional grated Parmesan.
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Servings:6