This delicious Tuscan white bean soup is very nourishing and really hits the spot on a chilly day. It’s very grounding and comforting. I made a vegan version, so there is no chicken or sausage in the soup, but you won’t miss the meat at all. I havent add any potatoes to the soup but feel free to add some if you want a heavier soup or if you just feel like it. It’s a great way to have a satisfying soup although I found that one to be really good like this.
I made the soup with water but you could always use vegetable broth if you like. I made a “cream” out of cashew to bring a lovely texture and color to the soup. And it was really delicious. I simply soaked cashews, then rinse them and blend them with a little water.
I call it a Tuscan soup because I got inspired from it but it’s not really a Tuscan soup since I made my own version of it. I added broccolini, sundried tomatoes (you could always use fresh diced tomatoes if you like), spinach and smoked paprika. If I would do it again though, I would probably try it with organic potatoes. Remember to buy organic if you choose to use potatoes in the soup. Potatoes are one of the dirtiest vegetable.
This soup is really tasty and is also very easy to make. It really makes a great meal and is also really great for leftovers. It’s vegan and gluten-free. I hope you enjoy it as much as I did!
- 1 Tbsp olive oil
- 1 medium large onion, diced
- 4 cloves garlic, minced
- 1 can white beans, rinsed and drained
- 3 cups water
- Handful spinach
- 1 broccolini, chopped
- 6 sundried tomatoes, sliced
- 1 large organic russet potato, diced, optional
- 1 tsp sea salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- Cashew cream:
- ½ cup cashew, soaked and rinsed
- 1 cup water
- In a large pot, heat olive oil over medium heat. Add onions and garlic, and cook until onions are translucent. Add smoked paprika and stir.
- Add beans, broccolini and water. If you add a potato, add it here. Bring to a boil, reduce heat to low, and let simmer for about 15-20 minutes.
- By the meantime, make cashew cream. Blend cashews with water until smooth.
- When the soup is almost ready, add cashew cream, stir in spinach and sundried tomatoes, and season with sea salt and black pepper.
- Turn off heat and let cook for 5 more minutes.