Creamy Tuscan Butter Bean Soup

This easy creamy Tuscan butter bean soup is the perfect comforting and healthy dinner. It's ready in less than 30 minutes with the most amazing flavors and is perfect paired with crusty sourdough.

This is another great way to cook with butter beans - it's not dissimilar to these "Marry Me" butter beans, and also shares features of these creamy butter beans. These creamy lemon & garlic white beans are also a great bean recipe to try, as is this cozy white bean soup and this hearty minestrone soup, or this simple Tuscan bean soup.

Ingredient Notes

The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post. 

Here, I've added a few notes on the ingredients you need, plus a few potential substitutions you could make if you can't eat/find a certain ingredient.

• Shallots: These add a subtle sweetness to the soup. You can substitute with a small yellow onion if needed.
  
• Garlic: Freshly minced garlic provides depth and flavor. Feel free to adjust the amount to your taste.
  
• Sun-Dried Tomatoes: These add a rich, tangy flavor. You can use oil-packed sun-dried tomatoes for a more intense taste or substitute with fresh cherry tomatoes for a lighter flavor.
  
• Butter Beans: Also known as lima beans, these are creamy and hearty. Cannellini beans or great northern beans can be used as substitutes.
  
• Vegetable Stock: Forms the base of the soup. You can use chicken stock for a non-vegetarian version or add a Parmesan rind to the simmering broth for extra richness.
  
• Spinach: Adds a fresh, vibrant touch to the soup. Kale or Swiss chard can be used as alternatives.
  
• Soft Cheese: Adds a creamy finish to the soup. You can substitute with mascarpone, ricotta, or a dairy-free alternative for a vegan version.

How To Make Creamy Tuscan Butter Bean Soup

The exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page. 

Below is an overview of making this recipe, plus some tips to help you achieve the best results.

Step 1. Sauté the Shallots and Garlic 

Dice the shallots and garlic. Heat the olive oil in a pan and add the shallots. Sauté for 5-6 minutes until softened, then add the minced garlic and chopped sun-dried tomatoes. Cook for another minute, stirring frequently.

Step 2. Add Beans and Stock

Add the dried thyme, rosemary, and butter beans to the pan. Pour in the vegetable stock and bring the soup to a gentle simmer.

Step 3. Blend and Thicken

Remove the pan from the heat and use a hand blender to puree about ¼ of the soup. This helps thicken the soup while leaving most of the beans whole for texture. You could completely blend the soup if you prefer, but I like the bite butter beans provide to any dish!

Step 4. Simmer

Return the pan to the heat and let the soup simmer for 15 minutes, allowing it to thicken and the flavors to meld.

Step 5. Add Spinach and Finish

Stir in the chopped spinach and cook until wilted for about 5 minutes. Serve hot, with a spoonful of soft cheese stirred in for extra creaminess.

Top Tips \ Chef's Notes

• Partial Blending: Blending a portion of the soup helps create a creamy texture while keeping some of the beans intact for a more rustic feel.
  
• Season to Taste: Adjust the salt and pepper levels at the end of cooking, especially if your stock is already salty.
  
• Fresh Herbs: If you have fresh thyme or rosemary on hand, they can be used in place of dried for a more vibrant flavor.

Storage

This soup stores well in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave. The soup can also be frozen for up to 3 months, but add the spinach fresh when reheating to retain its texture.

How To Serve

Serve this Tuscan butter bean soup hot, garnished with extra soft cheese or a drizzle of olive oil and some fresh basil leaves.

I love this dish served with crusty sourdough too.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the refrigerator. The flavors often deepen and improve after sitting for a day.

Can I use a different type of beans?

Absolutely! Cannellini beans, navy beans, or chickpeas are great alternatives to butter beans.

Can I freeze the soup?

Yes, the soup freezes well. Store in an airtight container and thaw overnight in the fridge before reheating.