Introduction
Creamy Tuscan White Bean Lemon Soup is a comforting and vibrant dish that combines simple ingredients with bold Italian flavors. This creamy Tuscan white bean lemon soup highlights the richness of cannellini beans, fresh herbs, and bright citrus, making it perfect for colder months or a quick weeknight meal. The recipe fits beautifully into modern US home cooking because it is nutritious, budget-friendly, and relies on pantry staples. Whether you’re seeking a cozy fall soup or an easy Italian-inspired meal, this dish serves as both an everyday favorite and a standout seasonal option.
Table of Contents
Creamy Tuscan White Bean Lemon Soup
- Total Time: 25 mins
- Yield: 2 wraps
Description
A flavorful Mediterranean grilled chicken wrap with hummus, feta, veggies, and lemon-herb chicken quick, healthy, and meal-prep ready.
Ingredients
2 boneless chicken breasts
1/4 cup olive oil
2 tbsp lemon juice
3 garlic cloves, minced
1 tsp dried oregano
Salt & pepper to taste
4 tbsp hummus
1/2 cup diced cucumbers
1/2 cup halved cherry tomatoes
1/4 cup sliced red onions
1/4 cup crumbled feta
2 whole wheat tortillas or pita breads
Instructions
1. Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Add chicken and marinate for 30 minutes.
2. Grill chicken for 5-6 minutes per side until cooked. Let rest and slice thinly.
3. Spread hummus on each wrap.
4. Layer sliced chicken, cucumbers, tomatoes, red onion, and feta.
5. Roll tightly and slice in half. Serve with lemon wedges or tzatziki.
Notes
You can substitute chicken with grilled halloumi or falafel for a vegetarian version.
Prep grilled chicken in advance and store up to 4 days for quick wraps.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Grilled
- Cuisine: Mediterranean
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Yellow onion, diced | 1 medium |
| Carrots, diced | 2 |
| Celery stalks, diced | 2 |
| Garlic cloves, minced | 4 |
| Cannellini beans, drained | 3 cups |
| Vegetable broth | 4 cups |
| Heavy cream or coconut milk | 1/2 cup |
| Lemon zest | 1 tbsp |
| Lemon juice | 2 tbsp |
| Fresh spinach | 2 cups |
| Dried Italian seasoning | 1 tsp |
| Salt & pepper | To taste |
| Grated Parmesan | Optional for serving |
Herbs & Aromatics
| Ingredient | Quantity |
|---|---|
| Fresh basil | 1/4 cup chopped |
| Fresh thyme | 1 tsp or 2 sprigs |
| Red pepper flakes | 1/4 tsp |
Optional Add-ins
| Ingredient | Quantity |
|---|---|
| Sun-dried tomatoes | 1/4 cup |
| White wine | 1/4 cup |
| Croutons | For topping |
Step-by-Step Instructions and Helpful Tips
1. Sauté Your Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking until the vegetables soften. Stir in garlic and let it cook until fragrant, building the aromatic base essential for Italian soups.
2. Add Beans and Broth
Pour in the cannellini beans and vegetable broth. Stir well, ensuring all ingredients combine fully. At this stage, you can mash a portion of the beans for extra creaminess without relying heavily on dairy.
3. Season and Simmer
Add Italian seasoning, thyme, salt, pepper, and red pepper flakes. Bring the soup to a gentle simmer for 15 minutes so flavors meld together. This slow simmer helps develop depth found in classic creamy bean soup recipes.
4. Stir in Cream and Lemon
Reduce heat and add heavy cream or coconut milk. Mix in lemon zest and lemon juice for that bright Tuscan-style finish. Adjust seasoning to your taste.
5. Finish with Greens
Stir in spinach until wilted. Add fresh basil before serving for an aroma that elevates the dish.
Helpful Tips
- To thicken the soup, blend one cup of the mixture and return it to the pot.
- For a dairy-free version, use coconut milk and skip Parmesan.
- Add sun-dried tomatoes for sweetness and depth.
- Serve with crusty bread to complement the creamy texture.
- This soup reheats well, making it great for meal prep and fall lunches.
Conclusion
Creamy Tuscan White Bean Lemon Soup combines Italian-inspired flavors, hearty beans, and bright citrus into a single comforting bowl. It’s an ideal recipe for fall, weeknight dinners, or meal-prep lunches. With its balance of creaminess and fresh lemon notes, this soup stands out among modern Italian soups and remains simple enough for everyday cooking.
Frequently Asked Questions (FAQ)
1. Can I make Creamy Tuscan White Bean Lemon Soup dairy-free?
Yes, replacing heavy cream with coconut milk creates a perfectly creamy texture while keeping the soup dairy-free.
2. How can I thicken the soup without adding more cream?
Blend a portion of the soup and stir it back in to naturally increase creaminess.
3. What type of beans work best?
Cannellini beans are preferred for their soft texture and mild flavor, but northern white beans also work well.
4. Can I freeze this soup?
You can freeze it, but leave out the cream and lemon until reheating to maintain the proper texture and flavor.