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As the seasons shift and the chill of winter sets in, there's nothing quite like the comfort of a warm, creamy soup to wrap you in a cozy embrace. Creamy soups have a unique allure, offering a blend of warmth and indulgence that can make even the coldest days feel a little brighter. Among the myriad of recipes that fall into this delightful category, the Creamy Tuscan White Bean Soup stands out as a nourishing, flavorful option that perfectly marries the heartiness of beans with the rich, velvety texture of coconut milk. This soup not only satisfies the palate but also provides a wholesome meal for those seeking a comforting dish.

Creamy Tuscan White Bean Soup

Warm up this winter with a delicious bowl of Creamy Tuscan White Bean Soup, perfect for cozy nights in. This nourishing dish combines the creaminess of coconut milk with hearty cannellini beans, fresh spinach, and aromatic herbs, delivering a satisfying vegan experience that everyone can enjoy. Packed with nutrients and flavor, it’s ideal for family dinners and pairs wonderfully with crusty bread. Explore the simple steps to create this comforting delight that brings warmth to your table.
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Ingredients
  

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

1 cup vegetable broth

1 cup coconut milk (for creaminess)

1 medium onion, diced

3 cloves garlic, minced

2 cups fresh spinach, chopped

1 cup diced tomatoes (canned or fresh)

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon red pepper flakes (adjust for 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 hot, add the diced onion, sautéing for about 5 minutes until translucent and fragrant.

    Add Garlic and Spices: Stir in the minced garlic, dried thyme, oregano, and red pepper flakes. Sauté for an additional 1-2 minutes until the garlic is aromatic but not browned.

      Incorporate Tomatoes and Beans: Add the diced tomatoes and the cooked cannellini beans to the pot, mixing thoroughly. Allow them to cook together for about 5 minutes.

        Pour in Broth and Coconut Milk: Add the vegetable broth and coconut milk to the mixture. Stir well to combine and let the soup simmer for about 10-15 minutes on medium-low heat, giving the flavors time to meld together.

          Add the Spinach: Stir in the chopped spinach and cook for an additional 2-3 minutes until just wilted.

            Blend for Creaminess (Optional): For a creamier texture, you can use an immersion blender to blend part of the soup (or transfer to a regular blender, but beware of hot splashes!). Blend until you reach your desired creaminess but still leave some beans for texture.

              Season to Taste: Season the soup with salt and freshly ground black pepper to your liking.

                Serve: Ladle the soup into bowls, garnishing with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired. Enjoy warm!

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