Creamy Tuscan White Bean Soup

Serve with a slice of crusty bread for dipping or a sprinkle of Parmesan cheese on top.
This soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, adding a splash of water or broth if needed.
It can also be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
Variations:
Add greens: For extra nutrition, add a handful of spinach or kale in the last few minutes of cooking.
Use different beans: Swap cannellini beans for other white beans like navy beans or great northern beans.
Add protein: To make the soup more hearty, add cooked chicken or sausage for a protein boost.
FAQ:
Can I make this soup in advance? Yes, this soup actually tastes even better the next day as the flavors develop. Simply refrigerate it and reheat when ready to serve.

Can I make this soup vegetarian? This recipe is already vegetarian, but for a vegan version, use a dairy-free cream alternative and vegetable broth instead of chicken broth.

Enjoy this creamy, comforting, and easy-to-make soup!