Articles & Recipes

Tuscan White Bean Soup

October 12, 2018

The aroma of simmering garlic will draw you to this sublime creamy soup. It’s rich in nutrients that support bone and tooth health, healthy mood and energy production while reducing the risk for metabolic syndrome and diabetes.

Ingredients Makes 4 servings

2 tbsp butter or coconut oil 30 mL
1 tbsp sunflower oil 15 mL
2 shallots, chopped 2
2 cans (each 14 to 15 oz/398 to 425 mL) cannellini (white kidney) beans, drained and rinsed 2
2 sprigs fresh thyme 2
4 cups reduced-sodium ready-to-use chicken or vegetable broth 1 L
4 cloves garlic, halved 4
1⁄2 cup full-fat coconut milk 125 mL
Dulse powder or kosher salt
Freshly ground black pepper


  • Extra-tall cup
  1. In a large saucepan, heat butter and sunflower oil over medium heat until shimmering. Add shallots and cook, stirring, for 3 minutes or until softened.
  2. Stir in beans, thyme and broth; bring to a simmer, stirring often. Add garlic and simmer, stirring occasionally, for 10 minutes or until garlic is softened. Discard thyme sprigs. Transfer to a large bowl and let cool.
  3. Working in batches, add bean mixture to the extra-tall cup. Twist the extractor blade onto the cup to seal. Blend for 30 seconds or until smooth.
  4. Return soup to the pan and stir in coconut milk. Season to taste with dulse and pepper. Cook over medium-low heat, stirring occasionally, for 5 minutes or until heated through.
Serve with a bright green salad and toasted French bread slices. If you can only find 19-oz (540 mL) cans of cannellini beans, you will need 3 cups (750 mL) rinsed drained beans for this recipe. Store the remaining beans in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.


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