# What You'll Need:
→ Vegetables
01 - 1 medium yellow onion, finely chopped
02 - 2 medium carrots, diced
03 - 3 garlic cloves, minced
04 - 2 cups fresh baby spinach, roughly chopped
→ Beans & Broth
05 - 2 (15-ounce) cans cannellini beans, drained and rinsed
06 - 4 cups vegetable broth (use gluten-free broth if required)
→ Flavorings
07 - 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
08 - 1 teaspoon dried Italian seasoning (or equal parts oregano, basil, thyme)
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Creaminess
12 - 1/2 cup heavy cream (or 1/2 cup coconut cream for a vegan alternative)
13 - 2 tablespoons olive oil
→ Garnish (optional)
14 - Freshly grated Parmesan cheese (omit for vegan)
15 - Fresh basil leaves
# How to Make It:
01 - Warm 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and diced carrots and sauté, stirring occasionally, until softened, about 5 minutes.
02 - Stir in the minced garlic and cook until fragrant, about 1 minute, taking care not to brown it.
03 - Incorporate the drained and chopped sun-dried tomatoes, 1 teaspoon dried Italian seasoning, and 1/2 teaspoon crushed red pepper flakes if using; cook while stirring for 1–2 minutes to bloom the spices.
04 - Pour in the drained cannellini beans and 4 cups vegetable broth. Increase heat to bring the mixture to a gentle simmer.
05 - Reduce heat to maintain a gentle simmer and cook for 15 minutes to allow flavors to develop.
06 - Remove from heat briefly. Using an immersion blender, purée roughly half of the soup in the pot until smooth, leaving some beans and vegetables intact for texture; alternatively, transfer half to a countertop blender, blend until smooth, and return to the pot.
07 - Return the pot to low–medium heat, stir in the chopped baby spinach and cook until wilted, about 2–3 minutes.
08 - Lower heat to low. Stir in 1/2 cup heavy cream (or coconut cream for the vegan option) and season with salt and freshly ground black pepper to taste. Warm gently for 2–3 minutes without boiling.
09 - Ladle into bowls and garnish with freshly grated Parmesan and basil leaves as desired. Adjust consistency with additional broth if needed and serve immediately.
