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To make this soup, you will need the following main ingredients: - 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Zest of 1 lemon - 2 tablespoons lemon juice - ½ cup coconut cream or heavy cream - Salt and pepper to taste - Fresh spinach (about 2 cups) - Fresh parsley, chopped (for garnish) You can enhance the soup's flavor with these optional ingredients: - A pinch of red pepper flakes for heat - A bay leaf for depth - A squeeze of fresh lime juice for brightness These additions can make your soup even more special. Experimenting with flavors adds a personal touch to your dish. For this soup, I recommend using either cannellini or great northern beans. These beans are creamy and hold their shape well. They provide a nice texture and blend perfectly with the other flavors. If you want a slight twist, you can also use navy beans. They have a similar taste and texture. Remember, the key is to choose beans that create a creamy base for your soup. {{ingredient_image_1}} Start with a large pot. Heat one tablespoon of olive oil on medium heat. Add a finely chopped onion and sauté it for about 3-4 minutes. You want it to be soft and clear. Next, toss in a diced carrot and a diced celery stalk. Cook these for another 5 minutes. This step builds a great flavor base. Then, add two cloves of minced garlic, one teaspoon of dried oregano, and one teaspoon of dried thyme. Stir for about one minute until you smell the herbs. Now, pour in four cups of vegetable broth. Add one can of drained and rinsed white beans. You can use either cannellini beans or great northern beans. Bring this mix to a gentle simmer. Let it cook for about 10 minutes. This helps all the flavors blend together. The beans should get warm and soft. After simmering, it’s time to blend. Use an immersion blender to puree part of the soup. Leave some beans chunky for texture. If you don’t have an immersion blender, carefully transfer some soup to a regular blender, then return it to the pot. Next, stir in the zest of one lemon and two tablespoons of lemon juice. Add half a cup of coconut cream or heavy cream. Mix it well. Let the soup simmer for another 5 minutes. Just before serving, add about 2 cups of fresh spinach. Stir until it wilts. Finally, season with salt and pepper to taste. To get the best texture in your soup, blend it well. I recommend using an immersion blender. This tool lets you mix right in the pot. It keeps some beans whole for a nice bite. If you don’t have one, you can use a regular blender. Just be careful when transferring hot soup. A smooth soup feels rich and creamy. Herbs and spices make a big difference. I love using dried oregano and thyme for that Tuscan flair. If you want more flavor, add fresh herbs. Fresh basil or thyme can brighten the taste. You can also try red pepper flakes for a kick. Always taste and adjust the salt and pepper. This helps balance all the flavors in the soup. Garnishing adds a nice touch. I like to sprinkle fresh parsley on top. It looks pretty and tastes fresh. You can also drizzle a bit of coconut cream for extra richness. Serve the soup with crusty bread on the side. This makes it perfect for dipping. Enjoy it warm for a cozy meal! Pro Tips Use Fresh Herbs: Fresh herbs like parsley or basil can elevate the flavor profile of your soup. Add them just before serving for a burst of freshness. Adjusting Creaminess: If you prefer a creamier soup, simply add more coconut cream or heavy cream to reach your desired consistency. Enhance with Lemon: For a more pronounced lemon flavor, increase the lemon zest and juice slightly. This adds a bright note to the soup. Meal Prep Friendly: This soup freezes well. Make a double batch and freeze portions for quick and easy meals on busy days. {{image_2}} You can easily swap ingredients in this soup. If you follow a vegan diet, use vegetable broth and coconut cream. This keeps it creamy without dairy. For gluten-free needs, check your broth's label. Many broths are gluten-free, making this soup safe for you. If you're allergic to certain vegetables, mix and match. Use what you love! Coconut cream adds a nice touch of sweetness. If you prefer, use heavy cream for a richer taste. Almond milk or oat milk works as a lighter choice. These options keep the soup creamy yet dairy-free. The key is to find what suits your taste. Each choice brings a new flavor to the soup. Want to boost the nutrition? Add cooked chicken, turkey, or tofu. These options pack in protein and make the soup heartier. For veggie lovers, add kale, zucchini, or bell peppers. They add color and crunch. You can even toss in some corn for sweetness. The soup welcomes many flavors, so be creative! To store leftover soup, let it cool first. Use an airtight container to keep it fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. This helps you track how long it’s been stored. When reheating, pour the soup into a pot. Warm it over low heat, stirring often. This helps the flavors mix well again. If the soup seems thick, add a splash of vegetable broth or water. Heat until it’s hot but not boiling. This keeps the cream from splitting. To freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. The soup can stay in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove as described above for the best taste. Yes, you can make this soup in advance. It tastes even better the next day. Just store it in the fridge. The flavors blend nicely as it cools. To reheat, warm it gently on the stove. Stir it well to mix the flavors again. Absolutely! This soup is great for meal prep. You can make a large batch and store it in portions. Use airtight containers for easy grab-and-go meals. It stays fresh in the fridge for about 3-4 days. You can also freeze it for up to 3 months. Just remember to leave space in the container for expansion. This soup pairs well with crusty bread or a fresh salad. You might also enjoy it with a side of grilled cheese. For a heartier meal, try serving it with roasted vegetables or a grain bowl. Each of these sides will complement the soup's creamy and lemony flavors perfectly. We explored the key ingredients for Creamy Tuscan White Bean Lemon Soup, from essential beans to tasty add-ins. I shared step-by-step instructions to help you make it smooth and flavorful. Plus, you learned tips for perfecting texture and flavor adjustments. I also covered variations for diet changes and storage advice. In my view, this soup is a cozy dish that’s simple and tasty. You can enjoy it now or save it for later. With its many options, you can customize it just for you.

Creamy Tuscan White Bean Lemon Soup

A delicious and creamy soup made with white beans, fresh vegetables, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 can white beans (cannellini or great northern), drained and rinsed
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 zest of 1 lemon
  • 2 tablespoons lemon juice
  • 0.5 cup coconut cream or heavy cream
  • to taste salt and pepper
  • 2 cups fresh spinach
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
  • Stir in the diced carrot and celery, cooking for an additional 5 minutes until they start to soften.
  • Add the minced garlic, dried oregano, and dried thyme, stirring for another minute until fragrant.
  • Pour in the vegetable broth and add the rinsed white beans. Bring the mixture to a gentle simmer.
  • After simmering for about 10 minutes, use an immersion blender to puree part of the soup, leaving some chunky beans for texture. If you don't have an immersion blender, you can carefully transfer a portion of the soup to a regular blender, then return it to the pot.
  • Stir in the lemon zest, lemon juice, and coconut cream (or heavy cream), mixing well to combine. Allow the soup to simmer for another 5 minutes to heat through.
  • Just before serving, stir in the fresh spinach until wilted. Season the soup with salt and pepper to taste.

Notes

Ladle the soup into bowls and garnish with fresh parsley and an extra drizzle of coconut cream for a beautiful finish. Serve with crusty bread on the side for dipping.
Keyword creamy, lemon, soup, vegan, white beans