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Creamy Tuscan White Bean Soup with Parmesan and Spinach

Creamy Tuscan white bean soup combines cannellini beans, sun-dried tomatoes, and vegetables in a rich broth finished with Parmesan and lemon. Mashing some of the beans thickens this stovetop soup, while spinach adds a tender finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.25 tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 6 cup low-sodium vegetable broth
  • 3 can (15 oz) cannellini beans drained and rinsed
  • 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
  • 0.5 cup heavy cream
  • 1 package (5 oz) baby spinach
  • 0.5 cup Parmesan cheese freshly grated
  • 1 tbsp lemon juice

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5- to 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery, and cook for 6 to 8 minutes, stirring occasionally, until the vegetables are softened.
  3. Stir in the garlic, Italian seasoning, red pepper flakes, salt, and black pepper, and cook for 30 seconds, until fragrant.
  4. Add the vegetable broth, cannellini beans, and sun-dried tomatoes.
  5. Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
  6. Mash about 1 cup of the beans against the side of the pot with a spoon to thicken the soup.
  7. Stir in the heavy cream and spinach.
  8. Simmer for 2 to 3 minutes, until the spinach is wilted.
  9. Remove the pot from the heat.
  10. Stir in the Parmesan and lemon juice until the cheese melts.

Notes

For a thicker soup, mash the beans thoroughly against the pot. Refrigerate leftovers for up to 4 days; freezing is not recommended because the cream may separate. For a lighter option, use half-and-half in place of heavy cream.