Get transported to the Tuscan countryside with this rustic white bean soup, a culinary masterpiece that will leave you craving for more!

This creamy bean soup is filled with nourishing ingredients, including cannellini beans, fresh rosemary, spinach, and lemon, and finished with plenty of parmesan. It’s a match made in heaven!

With just a few minutes of prep, this soup comes together quickly on the stovetop. Simply sauté some onions, garlic, and carrots in olive oil until they’re tender, then add in your cannellini beans, diced tomatoes, vegetable broth, and a pinch of salt and pepper.

Let the mixture simmer for about 20 minutes, or until the beans are tender, then use an immersion blender to blend the soup until it’s creamy and smooth. Alternatively, you can transfer the soup to a blender and blend it in batches, then return it to the pot.

Stir in some chopped fresh rosemary and spinach, and a squeeze of fresh lemon juice. Taste and adjust the seasoning as needed, then serve hot, topped with a sprinkle of parmesan cheese and a side of crusty bread for dipping.

This soup is delicious as-is, but you can absolutely change up the ingredients and play around with different add-ins depending on what you prefer. Try adding some diced ham or bacon for a smoky flavor, or some chopped kale or collard greens for an extra nutritional boost.

And the best part? This soup is a cinch to make ahead and refrigerate or freeze for later. Simply thaw and reheat when you’re ready for a comforting, satisfying meal.

So go ahead, get cozy, and indulge in a bowl (or two, or three…) of this creamy, dreamy white bean soup. Your taste buds will thank you!