Creamy Tuscan White Bean Soup

Here’s another one from the archives: a satiating, comforting, full-of-flavor white bean soup with rosemary, garlic, and – if you like – some cream for extra richness (but it’s totally fine without!) I’ve changed up the recipe a bit from the original – I’d added some whole beans, made the cream optional, and reduced the oil a bit. Still plenty delicious! When you’re craving a simple, easy, and healthy wintertime dinner, this Tuscan White Bean Soup has you covered. 

I’m writing this post on Sunday evening as we watch the Oscars. Forty-five minutes or so in, my takeaways are this:

1) My ears say Stewie is hosting. My eyes see something different. So very confused.

2) The “We Saw Your Boobs” song. Surprisingly catchy. I give it a … C. (Sorry, that’s the breast pun I could muster.)

3) Paul Rudd was completely stoned, right? No matter. Still my celebrity boyfriend.

4) Jaws speech cut-off music?! Ha. Pure awesome.

5) Jessica Chastain. Just, gasp.

The truth is, I’ve always loved movies, but in 2012, I saw exactly two in the theater: “This is 40” and “Argo.” The former isn’t anywhere near the Oscars, and rightfully so – it was terrible. The latter, Argo? Both my guy and I loved it. And because it’s pretty much the only movie we’re really familiar with, we’re cheering it on.

As far as watching movies goes, even renting the occasional DVD isn’t even close to the same since we had our little one. The process goes something like this: We put the movie on and settle in. 10, 20, or – on the rare occasion – 30 minutes in, I doze off. The next morning over breakfast, my guy describes the rest of the movie to me. It’s actually a highly entertaining way to do it. Listening to my husband surreptitiously navigate the vulgarities of the last two-thirds of “Ted” in front of the baby was far more entertaining than the first one-third of the actual movie.

This soup has absolutely nothing to do with the Oscars. I don’t think I could relate it no matter how hard I tried. I just happen to be watching the Oscars at about the same time I was ready to share this incredible vegetarian soup with you.

About the least graceful recipe intro ever, isn’t it?

This soup is, just, wonderful. It’s hearty and light, rustic and elegant, all at the same time. Garlic and rosemary give it that unmistakably Tuscan vibe; a good splash of heavy whipping cream at the end of the process highlights all those wonderful creamy cannellini beans. (Update: I usually make this recipe without the heavy whipping cream these days – delicious either way).

Serve it with garlic-rubbed crostini for a satisfying … what’s that? Jaws music?? Guess it’s time to wrap this up. Here’s the recipe, then!

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Creamy Tuscan White Bean Soup

4.50 from 2 votes

Garlic and rosemary give this creamy soup an unmistakably Tuscan vibe.

Print Pin Rate

Ingredients

• 2 tablespoons olive oil
• 1/2 medium yellow onion (diced) (about 1 cup)
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 4 medium cloves garlic (minced)
• 2 15-ounce cans + 2 (15-ounce) cans cannellini beans, drained and rinsed, divided
• 4 cups low-sodium vegetable broth
• 2 teaspoons chopped fresh rosemary
• 1/2 cup heavy whipping cream (optional; omit for a vegan version)
• Additional olive oil and fresh chopped rosemary for garnish (if desired)

Instructions

• In a medium saucepan over low heat, add the olive oil. When hot, add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is translucent and tender, about 10 minutes.
• Add the garlic and cook, stirring, for another minute.
• Add 2 cans cannellini beans, vegetable broth, and rosemary. Increase heat to high and bring to a boil. Reduce to a simmer and cook, uncovered, for 15 minutes.
• Remove from heat and allow mixture to cool to a safe temperature for pureeing. Using an immersion blender or transferring the soup to a blender in batches, completely puree mixture. If the soup seems too thick, add additional broth (the soup should be thinner than baby food but thicker than a brothy soup).
• Return to medium-low heat. Stir in the remaining two cans beans and, if using, the heavy whipping cream. Return to a simmer.
• Taste and season with additional kosher salt and freshly ground pepper if desired. Serve with additional chopped fresh rosemary and a drizzle of olive oil if you like.

Notes

Vegan option:

Omit the heavy whipping cream (or replace it with a splash of unsweetened almond milk).

Updated recipe:

On Dec. 11, 2017, I updated this recipe. I reduced the amount of fat called for up front (originally I called for 1 tablespoon butter and 2 tablespoons olive oil). I also added two additional cans of cannellini beans to the equation to make this an overall heartier soup. I now make the recipe without the heaving whipping cream or any additional milk - I find it plenty delicious without the addition.

Adapted from Food Network

Nutrition Facts

Calories: 112kcal, Carbohydrates: 12g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 613mg, Fiber: 4g, Sugar: 1g

Originally posted Feb 25, 2013. Updated Dec. 11, 2017.