Creamy Vegan Tuscan White Bean Soup
Creamy Vegan Tuscan White Bean Soup is the ultimate comfort food, perfect for chilly evenings. This rich and hearty soup combines creamy coconut milk with wholesome white beans and fresh spinach, creating a bowl of warmth that nourishes both body and soul. With its aromatic garlic and earthy herbs, this vegan delight is not only easy to prepare but also a showstopper for dinner parties or cozy nights at home. Indulge in a deliciously satisfying experience that’s both nutritious and flavorful.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 2 cans (15 oz each) great northern or cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 cups fresh spinach
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- Salt to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Stir in the drained white beans and vegetable broth. Let simmer for about 10 minutes.
- Use an immersion blender to puree part of the soup, keeping some beans intact for texture.
- Stir in coconut milk, oregano, and red pepper flakes; simmer for another 5 minutes.
- Add fresh spinach just before serving; stir until wilted. Serve hot with crusty bread.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 290
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: - Add kale or substitute chickpeas for variety. - Enhance flavor with a splash of lemon juice before serving. - Store leftovers in an airtight container in the refrigerator for up to five days.