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Rustic Tuscan White Bean Bliss is more than just a dish; it’s a celebration of Italy’s rich culinary heritage, specifically hailing from the enchanting region of Tuscany. This recipe embodies the essence of Tuscan cooking, which emphasizes simple yet flavorful ingredients that highlight the natural bounty of the land. At its core, this dish features creamy white beans, aromatic herbs, and a medley of fresh vegetables, creating a hearty meal that nourishes both body and soul.

Hearty Tuscan White Bean Soup

Discover the heart of Tuscan cuisine with Rustic Tuscan White Bean Bliss, a delicious dish that showcases Italy's vibrant flavors and simple ingredients. Featuring creamy white beans, fresh vegetables, and aromatic herbs, it’s perfect for family gatherings or cozy nights. This recipe not only nourishes the body but also brings a taste of Italy to your kitchen. Explore variations, tips for sourcing the best ingredients, and pairing suggestions to elevate your dining experience. Enjoy the beauty of homemade cooking!
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Ingredients
  

2 cups dried cannellini beans (soaked overnight and drained) or 2 cans (14 oz each) of cannellini beans, rinsed and drained

1 tablespoon extra virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

6 cups vegetable broth (low-sodium preferred)

1 can (14 oz) diced tomatoes, with their juices

2 cups kale or spinach, roughly chopped

Salt and freshly ground black pepper to taste

Juice of 1 lemon

Grated Parmesan cheese, for garnishing (optional)

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Beans: If you are using dried cannellini beans, soak them in water overnight. Once soaked, drain and rinse thoroughly. If using canned beans, simply drain and rinse them well to remove excess sodium.

    Sauté the Aromatics: In a large soup pot, heat the extra virgin olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent and softened. Then, add the minced garlic and sauté for an additional minute until it releases its aroma.

      Incorporate the Vegetables: To the pot, add the diced carrots and celery. Cook for approximately 5 minutes, stirring occasionally, until these vegetables begin to soften and develop flavor.

        Season the Base: Sprinkle in the dried thyme, dried rosemary, and bay leaf. Stir well to combine, allowing the herbs to infuse their flavors into the mixture for another minute.

          Combine with Beans and Broth: Add the prepared cannellini beans (drained if canned) to the pot along with the vegetable broth and the diced tomatoes, including their juices. Stir well and bring the mixture to a boil.

            Simmer: Once boiling, reduce the heat to low. Allow the soup to simmer gently for about 45-60 minutes if using soaked beans, or 20-30 minutes if using canned beans. Stir occasionally, ensuring the beans become tender but not mushy.

              Add the Greens: Once the beans are tender, stir in the chopped kale or spinach. Continue cooking for another 5-10 minutes until the greens are wilted and bright in color.

                Finish with Flavor: Season the soup to taste with salt and freshly ground black pepper. Squeeze in the juice of one lemon for brightness. Don’t forget to remove the bay leaf before serving.

                  Serve: Ladle the warm, hearty soup into bowls. For a touch of indulgence, top with grated Parmesan cheese and a sprinkle of fresh parsley. Serve hot alongside crusty bread for a fulfilling meal.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | Serves 6.