Best Creamy Tuscan Bean Soup Recipes

CREAMY TUSCAN BEAN SOUP

Creamy Tuscan Bean Soup image

Make and share this Creamy Tuscan Bean Soup recipe from Food.com.

Provided by Pinay0618

Categories Beans

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1/2 cup diced onion
1/3 cup diced carrot
1/3 cup diced green pepper
5 garlic cloves, minced
1 (14 ounce) can cannellini beans, with juices
4 cups vegetable broth
1/2 cup orzo pasta
3/4 cup frozen chopped spinach, thawed and squeezed fairly dry
2 tablespoons fresh parsley, chopped
2 teaspoons sage
2 teaspoons thyme
3/4 teaspoon sea salt
1/2 teaspoon fresh cracked pepper
1 cup half-and-half
extra virgin olive oil, for serving
fresh grated parmesan cheese, for serving

Steps:

In a large, heavy-bottomed saucepan heat the olive oil and saute the onion, carrot, green pepper, and garlic until softened on low-medium heat, about 5-7 minutes.
Add the beans, broth, orzo, spinach, parsley, sage, thyme, salt, and pepper.
Simmer for 25 minutes. Taste and re-season with salt and pepper if desired. Add half and half. Bring back up to a simmer. Remove from heat and serve with a generous drizzle of extra virgin olive oil and Parmesan.

Nutrition Facts : Calories 386.1, Fat 14.7, SaturatedFat 5.5, Cholesterol 22.4, Sodium 498.8, Carbohydrate 49.7, Fiber 9, Sugar 2.7, Protein 16.1

CREAMY TUSCAN WHITE BEAN SOUP

Creamy Tuscan White Bean Soup image

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

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 10

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)

Steps:

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.

Nutrition Facts : Calories 112 kcal, Sugar 1 g, Sodium 613 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 12 g, Fiber 4 g, Protein 3 g, ServingSize 1 serving