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close up on a bowl of Tuscan white bean soup.
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Creamy Tuscan White Bean Soup

This 1-pot Tuscan White Bean Soup is easy to make with pantry staples and has the most comforting Italian-inspired flavors. Serve it with crusty bread for your next family dinner! Naturally vegan and gluten-free.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Dish, Soup
Cuisine: Italian-inspired, Mediterranean
Servings: 8 servings
Calories: 258kcal
Author: Nora Taylor

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 4 cloves garlic minced
  • 2 large carrots peeled and sliced into rounds
  • 2 ribs celery sliced
  • 1 russet potato peeled and chopped into 1-inch chunks
  • 3 15-ounce cans cannellini beans drained and rinsed
  • 1 tablespoon tomato paste
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon red chili flakes
  • 1/2 cup sun-dried tomatoes *see notes either packed in oil and pressed with paper towels or the dried kind in a package
  • 6-7 cups vegetable broth
  • 1/2 cup raw cashews
  • 4 cups baby spinach roughly chopped
  • salt + black pepper to taste

For Serving (optional)

US Customary - Metric

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes, until translucent. Add the garlic and cook for 1 minute, until fragrant.
  • Add the carrots, celery, potato, beans, tomato paste, Italian seasoning, red chili flakes, sun-dried tomatoes, and 6 cups of vegetable broth. Stir well and bring to a boil.
  • Once boiling, lower the heat so the soup is gently boiling and cook for 15 minutes, uncovered, until the carrots and potatoes are fork-tender.
  • Transfer 2 cups of the soup to a high-powered blender and add the raw cashews. Blend the soup and cashews until creamy and smooth, then transfer the creamy mixture back to the pot and stir it in.
  • If the soup seems too thick, add a little more broth. Stir in the baby spinach until it wilts, and add salt and black pepper, to taste.
  • Serve with a side of crusty bread, fresh chopped parsley, vegan parmesan cheese, and red chili flakes, if desired. Enjoy!

Notes

  1. If your sun-dried tomatoes are packed in oil, press them with paper towels to absorb the some of the oil. Shelf-stable dehydrated sun-dried tomatoes in a package also work for this recipe.

Nutrition

Serving: 1of 8 servings | Calories: 258kcal | Carbohydrates: 37g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 67mg | Potassium: 920mg | Fiber: 8g | Sugar: 3g | Vitamin A: 4107IU | Vitamin C: 16mg | Calcium: 120mg | Iron: 5mg