Go Back
Soup is often seen as the ultimate comfort food, a warm embrace in a bowl that has the power to soothe both body and soul. Among the many varieties, Creamy Tuscan White Bean Lemon Soup stands out for its unique combination of flavors and textures. This delightful soup marries the creamy richness of white beans with the bright, refreshing notes of lemon, making it not only comforting but also incredibly nutritious.

Creamy Tuscan White Bean Lemon Soup.

Warm up with a bowl of Creamy Tuscan White Bean Lemon Soup! This nutritious comfort food combines creamy white beans, zesty lemon, and fresh vegetables, creating a soul-soothing dish perfect for lunch or dinner. Packed with protein and fiber, this recipe is both satisfying and wholesome. Ideal for meal prep and customizable to suit your tastes, you'll find yourself returning to this delicious soup time and time again! #TuscanSoup #HealthyRecipes #ComfortFood #SoupSeason #VeganSoup #MealPrep
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 can (15 oz) white beans (such as cannellini), drained and rinsed

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer soup)

Zest of 1 large lemon

Juice of 1 large lemon

Salt and pepper, to taste

Fresh spinach (about 2 cups, chopped)

Fresh parsley or basil, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until it is translucent.

    Stir in the minced garlic, diced carrots, and celery. Sauté for another 5-6 minutes, until the vegetables begin to soften.

      Add the dried thyme and oregano, cooking for an additional minute until fragrant.

        Stir in the white beans and vegetable broth, bringing the mixture to a gentle simmer. Allow to cook for about 10-15 minutes to let the flavors meld.

          Using an immersion blender (or regular blender if you prefer), blend the soup until it reaches your desired creaminess. If you like it chunky, leave some beans whole for texture.

            Stir in the coconut milk (or heavy cream), lemon zest, and lemon juice. Season with salt and pepper to taste. Heat through.

              Just before serving, stir in the chopped spinach and cook for an additional 2-3 minutes, until wilted.

                Serve hot, garnished with fresh parsley or basil. Enjoy your creamy, tangy delight!

                  Prep Time: 15 min | Total Time: 35 min | Servings: 4-6