Creamy Tuscan White Bean Soup

This is a very filling, easy to make soup. You probably have the ingredients in your pantry and fridge to make this delicious bowl of comfort. I served it as is but you could add some croutons, a side salad or 1/2 a sandwich with a smaller bowl of soup. I love one-pot meals with leftovers that are easy to reheat. If you made a cashew cream instead of using coconut milk this would be WFPBNO, but the oil in the coconut milk kicks it out of that category. Makes 6 large servings.

• 1/4 cup water
• 1 large sweet onion, about 1 1/2 cups, diced
• 2 medium carrots, peeled and diced (about 3/4 cup)
• 2 large stalks celery, diced
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 3 tablespoons minced garlic (I buy already minced in jar)
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 4 cups vegetable broth
• 2 (15-oz) cans cannellini beans, drained and rinsed (or your fav white bean)
• 1 (15-oz) can diced tomatoes
• 4 cups chopped baby spinach
• 1 tablespoon balsamic vinegar
• 3/4 cup full-fat coconut milk (or sub cashew cream or puree a can of white beans)

Heat the water in a large Dutch oven. Add the onion, carrots, celery and black pepper. Cook about 5 minutes stirring occasionally.

Add tomato paste, garlic, red pepper flakes, thyme and basil and cook about 1 minute, stirring.

Add the broth, beans and tomatoes. Scape up any bits from the bottom of the pan and bring to a simmer. 

Reduce heat and cook about 15 minutes until the veggies are tender. If you want a really creamy soup use an immersion blender and blend about 1/2 of the soup. You want some veggie pieces in there though.

Add the spinach and cover pot for about 5 minutes until it is good and wilted.

Add the vinegar and coconut milk. Taste and adjust the seasonings if needed, add more red pepper for heat, coconut milk for creaminess or spices.

Serve while nice and hot. You can garnish with croutons, a sprinkle of nutritional yeast or fresh herbs.

Enjoy!!!