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When it comes to comfort food that encapsulates the essence of Italian cuisine, few dishes rival the Rustic Tuscan White Bean Delight. This hearty meal not only celebrates the rich flavors of Tuscany but also showcases the simplicity and quality of its ingredients. Originating from the sun-kissed hills of Italy, this dish is a perfect embodiment of the Tuscan philosophy of cooking—using fresh, seasonal produce to create something delicious and wholesome.

Hearty Tuscan White Bean Soup

Experience the comforting flavors of Italian cuisine with Rustic Tuscan White Bean Delight. This satisfying dish combines creamy cannellini beans with fresh vegetables, aromatic herbs, and quality broth for a nourishing and delicious meal. Known for its versatility, it can be enjoyed as a vegetarian main course or a hearty side. Discover the simple preparation steps and enjoy a culinary journey through Tuscany that celebrates wholesome, seasonal ingredients. Ideal for health-conscious food lovers seeking a tasty homemade option!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon red pepper flakes (adjust to taste)

1 can (14 oz) diced tomatoes, undrained

4 cups vegetable broth (or chicken broth)

2 cans (15 oz each) cannellini beans, rinsed and drained

2 cups fresh kale, chopped (or any preferred leafy green)

Salt and black pepper, to taste

Juice of 1 lemon

Grated Parmesan cheese (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.

    Add Veggies: Incorporate the diced carrots and celery into the pot. Sauté for another 5-7 minutes until they are softened.

      Herbs and Spices: Sprinkle in the dried thyme, rosemary, and red pepper flakes. Stir well to coat the vegetables and continue to cook for 1-2 minutes until the herbs are fragrant.

        Build the Soup Base: Add the undrained diced tomatoes to the pot, followed by the vegetable broth. Bring the mixture to a gentle simmer.

          Add Beans: Stir in the rinsed cannellini beans and continue to simmer the soup for about 15 minutes, allowing the flavors to meld.

            Incorporate the Greens: Once the soup has simmered, add the chopped kale (or leafy greens of your choice) and cook for an additional 5 minutes until the greens are tender.

              Season: Taste the soup and season with salt, black pepper, and the fresh lemon juice. Adjust any spices as necessary to suit your preferences.

                Serve: Ladle the hearty soup into bowls and sprinkle generously with grated Parmesan cheese and freshly chopped parsley for a touch of freshness.

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