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Soups have long held a cherished place in culinary traditions around the world, offering warmth, comfort, and nourishment. They serve as a versatile canvas for flavors and ingredients, making them a staple in many homes. One soup that has gained notable popularity for its rich, creamy texture and robust flavors is the Creamy Tuscan White Bean Soup. Not only does this dish provide comfort, but it also stands out as a healthy, hearty option, perfect for any season.

Creamy Tuscan White Bean Soup

Discover the warmth and comfort of Creamy Tuscan White Bean Soup, a hearty dish that's perfect for any season. Packed with nutritious cannellini beans, fresh vegetables, and flavored with aromatic herbs, this plant-based delight is both creamy and satisfying. Coconut milk adds velvety texture without dairy, making it ideal for various diets. Easy to prepare and customizable, this soup is not just a meal—it's a wholesome experience for you and your loved ones.
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Ingredients
  

2 cups cooked cannellini beans (or 1 can, drained and rinsed thoroughly)

1 cup vegetable broth

1 cup coconut milk (for a rich creaminess)

1 medium onion, finely diced

3 cloves garlic, minced

2 cups fresh spinach, roughly chopped

1 cup diced tomatoes (can be canned or fresh, depending on availability)

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon red pepper flakes (adjust according to your heat preference)

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

Fresh basil leaves, for garnish

Optional: Grated Parmesan cheese for topping

Instructions
 

Heat the Olive Oil: In a large pot, heat the olive oil over medium heat. Once the oil is shimmering, add the finely diced onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and releases a fragrant aroma.

    Add Garlic and Spices: Incorporate the minced garlic, dried thyme, oregano, and red pepper flakes into the pot. Sauté for an additional 1-2 minutes, allowing the garlic to become aromatic, but ensuring it does not turn brown to avoid bitterness.

      Incorporate Tomatoes and Beans: Add the diced tomatoes and cooked cannellini beans to the pot. Mix everything thoroughly and allow the ingredients to cook together for approximately 5 minutes, letting their flavors interconnect.

        Pour in Broth and Coconut Milk: Gradually add the vegetable broth and coconut milk to the pot. Stir well to combine all ingredients. Bring the mixture to a gentle simmer and allow the soup to cook for about 10-15 minutes over medium-low heat. This simmering period is key for blending the flavors beautifully.

          Add the Spinach: Stir in the chopped spinach, allowing it to wilt into the soup. This will only take about 2-3 minutes—just enough time for the spinach to retain its vibrant color and nutrients.

            Blend for Creaminess (Optional): For a smoother texture, consider using an immersion blender to purée a portion of the soup (or carefully transfer to a regular blender in batches, being cautious of hot splashes!). Blend it to your preferred creaminess, ensuring some beans remain intact for delightful texture.

              Season to Taste: Taste your soup and adjust the seasoning with salt and freshly ground black pepper as needed to enhance the flavors.

                Serve: Ladle the warm soup into bowls, garnishing each with fresh basil leaves. If you like, finish it with a sprinkling of grated Parmesan cheese for an extra layer of flavor. Enjoy your deliciously creamy soup!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4