A rich, velvety, and rustic white bean soup made without dairy, using a technique of partial blending to create a luxurious texture. This quick 30-minute meal is packed with flavor from sun-dried tomatoes, rosemary, and lemon.
For a creamier texture without dairy, blend half the beans. You can reserve some bean liquid to help thicken the soup. If using dried beans, soak overnight and cook for an hour before adding. For a richer flavor, a knob of butter can be added at the end, though it is not traditional. Leftovers store well for up to 4 days and freeze for up to 3 months.
Keywords: Tuscan soup, white bean soup, creamy bean soup, vegan soup, gluten-free soup, 30-minute meals, healthy comfort food, dairy-free soup