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To make this tasty soup, you need some key ingredients. Here’s the list: - 2 cups canned cannellini beans, rinsed and drained - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 4 cups vegetable broth - 2 cups diced tomatoes (canned or fresh) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 2 cups kale or spinach, chopped - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil for garnish These items give the soup a nice balance of flavors and textures. The beans add creaminess. The veggies bring crunch and color. The herbs offer depth and aroma. You can add some optional ingredients to make the soup even better. Here are a few ideas: - 1-2 bay leaves for extra flavor - A splash of lemon juice for brightness - A pinch of red pepper flakes for heat - Parmesan cheese for a rich taste These additions can spice up the soup. They let you customize your bowl to fit your taste. Fresh herbs can really brighten up your soup. Here are some great options: - Fresh parsley for a pop of color - Fresh thyme leaves for a stronger herb flavor - A drizzle of olive oil for richness - Croutons for added crunch These garnishes add flair and freshness to your dish. They make your soup look and taste amazing. For the full recipe, be sure to check the complete guide. First, gather all your ingredients. You need two cups of canned cannellini beans, one medium onion, two cloves of garlic, two medium carrots, and two celery stalks. Measure out four cups of vegetable broth and two cups of diced tomatoes. Don't forget your dried thyme, dried rosemary, and two cups of kale or spinach. Lastly, grab olive oil, salt, and pepper. Next, chop the onion, carrots, and celery. Mince the garlic. Rinse and drain the beans. This prep makes cooking easier. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about five minutes. You want the onion to be soft and clear. Next, stir in the garlic, carrots, and celery. Cook for another five to seven minutes. Stir often to keep them from burning. Now, add the diced tomatoes, vegetable broth, thyme, and rosemary to the pot. Bring it to a boil. Then, reduce the heat and let it simmer for about 15 minutes. This helps the flavors blend well. After 15 minutes, stir in the rinsed cannellini beans and chopped kale or spinach. Let the soup simmer for another ten minutes. This step adds nutrition and color. Finally, season with salt and pepper to taste. To serve, ladle the soup into bowls. Add fresh basil leaves on top for garnish. This adds a pop of color and fresh flavor. Serve the soup hot. Pair it with crusty bread or a simple salad for a complete meal. Enjoy each comforting spoonful of your homemade Tuscan White Bean Soup. You can find the Full Recipe to guide you through each step. When making Tuscan white bean soup, avoid overcooking the vegetables. They should stay tender, not mushy. Another mistake is skipping the seasoning. Salt and pepper can make a big difference. Don't forget to taste as you go. This helps you adjust flavors. To boost flavor, add a splash of lemon juice. It brightens the soup and adds freshness. You can also try adding a pinch of red pepper flakes for warmth. Fresh herbs like basil or parsley can enhance the taste too. Stir them in right before serving for the best effect. Use a large pot or Dutch oven for even cooking. A good cutting board and sharp knife will help you chop quickly. A wooden spoon is great for stirring. If you have an immersion blender, it can smooth out the soup if you want a creamier texture. For the full recipe, check out the details above. {{image_2}} You can easily make this soup meat-free. Use vegetable broth and skip any meat. The cannellini beans give you protein. You can add more veggies for texture and flavor. Try adding zucchini or bell peppers. These options keep the soup hearty and healthy. This soup is naturally gluten-free. Make sure your vegetable broth is gluten-free. Always check the labels. You can enjoy this dish without worrying about gluten. Enjoy it as is for a safe and tasty meal. Feel free to swap ingredients based on what you have. If you don’t have kale, use spinach or Swiss chard. You can use any white bean if you can’t find cannellini beans. Add herbs like oregano or parsley for a new twist. You can also use fresh tomatoes if canned ones are not available. For a spicier kick, add red pepper flakes. These small changes can give your soup a whole new flavor. For the full recipe, check out the section above. I love making extra Tuscan white bean soup. To store it, let the soup cool. Use an airtight container for best results. Place the soup in the fridge. It will stay fresh for up to 5 days. Make sure you label the container with the date. When you are ready to enjoy your soup again, take it out of the fridge. Pour the soup into a pot. Heat over medium heat until it is warm. Stir it often to keep it from sticking. You can also use a microwave. Just heat it in a microwave-safe bowl. Stir every minute until it is hot. If you want to keep the soup longer, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe containers. Leave some space at the top as the soup will expand. Seal the containers well and label them. You can freeze the soup for up to 3 months. When you are ready to eat it, thaw it in the fridge overnight. Reheat it as mentioned above. This way, you can enjoy this tasty dish anytime! For the complete recipe, check out the Full Recipe. Tuscan White Bean Soup is a warm, hearty dish. It comes from the Tuscany region of Italy. This soup features cannellini beans, veggies, and herbs. The broth is rich and full of flavor. You can enjoy it as a main dish or a side. Yes, you can switch beans if you like. White beans are best for this recipe. Navy or great northern beans work well too. You can even try black beans for a twist. Just make sure to rinse and drain them before use. You can keep Tuscan White Bean Soup in the fridge for about five days. Store it in an airtight container. Make sure it cools down first. This way, the soup will stay fresh and tasty. You can serve this soup with crusty bread. A simple green salad pairs well too. You might even enjoy it with a sprinkle of grated cheese on top. Fresh basil makes a great garnish, adding color and flavor. For the full recipe, check out the section above. Tuscan White Bean Soup is simple yet tasty. We covered its main and optional ingredients, key cooking steps, and how to serve. Remember to avoid common mistakes to get the best flavor. You can make variations to fit your needs, like vegan or gluten-free. Store leftovers properly and follow reheating tips to enjoy later. With this guide, you can make a delicious soup that warms your heart. Enjoy your cooking journey!

Tuscan White Bean Soup

Warm up your day with the delightful flavors of Tuscan White Bean Soup! This nutritious and hearty dish features cannellini beans, fresh veggies, and aromatic herbs, making it a great choice for any meal. Discover simple steps, ingredient swaps, and storage tips in our full guide to elevate your soup experience. Click to explore the complete recipe and enjoy this comforting bowl of goodness that fuels your body and warms your soul!
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Ingredients
  

2 cups canned cannellini beans, rinsed and drained

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

4 cups vegetable broth

2 cups diced tomatoes (canned or fresh)

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 cups kale or spinach, chopped

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

    Stir in the minced garlic, diced carrots, and celery. Continue to cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.

      Add the diced tomatoes, vegetable broth, dried thyme, and dried rosemary to the pot. Bring to a boil, then reduce the heat and simmer for about 15 minutes.

        Stir in the cannellini beans and chopped kale (or spinach). Allow the soup to simmer for an additional 10 minutes, letting the flavors meld together.

          Season with salt and pepper to taste.

            Serve hot, garnished with fresh basil leaves for an added burst of flavor.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6