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Tuscan cuisine is celebrated for its rustic charm and comforting appeal, embodying the essence of traditional Italian cooking. Rooted in simplicity, the dishes from this enchanting region of Italy often showcase fresh, high-quality ingredients that deliver both flavor and nourishment. Among these culinary treasures, Tuscan White Bean Soup stands out as a nourishing and wholesome option, perfect for warming the soul during cooler months or any time you crave the cozy embrace of a good meal.

Tuscan White Bean Soup

Warm up with a bowl of Tuscan White Bean Soup—a delightful blend of creamy cannellini beans, aromatic vegetables, and fresh herbs that embodies the heart of Italian cuisine. Perfect for chilly nights, this nourishing soup is rich in flavor and health benefits, including plant-based protein and fiber. Serve it with crusty bread and a sprinkle of Parmesan for a comforting meal. Discover the joy of this easy-to-make dish! #TuscanSoup #HealthyEating #ComfortFood #ItalianCuisine #WinterMeals #PlantBased #Cooking #SoupLovers
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Ingredients
  

2 cups dried cannellini beans (or 4 cans, drained and rinsed)

4 cups low-sodium vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 can (14 oz) diced tomatoes, with juices

1 cup kale, roughly chopped

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

2 tablespoons olive oil

Salt and pepper to taste

Grated Parmesan cheese (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Beans: If using dried beans, soak them overnight in ample water. Drain and rinse before use. If using canned beans, simply drain and rinse them well.

    Sauté Aromatics: In a large pot over medium heat, add the olive oil. Once hot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add Tomatoes and Spices: Pour in the diced tomatoes (with their juices), dried thyme, rosemary, and bay leaf. Stir well to combine and cook for another 2 minutes.

        Add Broth and Beans: Carefully add the vegetable broth and the rinsed beans to the pot. If using dried beans, add them now for a longer cooking time. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for about 1 hour (if using canned beans, simmer for about 20-30 minutes).

          Incorporate Greens: Add the chopped kale to the soup in the last 10 minutes of cooking, letting it wilt down.

            Season: Taste the soup and add salt and pepper as needed. Remove the bay leaf before serving.

              Serve: Ladle the soup into bowls, sprinkle with grated Parmesan cheese and fresh parsley, and enjoy with crusty bread on the side.

                Prep Time: 15 mins | Total Time: 1 hr 10 mins | Servings: 6