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If you're looking for a dish that embodies the essence of Italian comfort food, look no further than Rustic Tuscan White Bean Bliss. This hearty and wholesome recipe is not just another meal; it's a celebration of flavors and traditions rooted in the sun-kissed hills of Tuscany. Rich in nutrients and brimming with the earthy taste of white beans, this dish is a perfect representation of the Italian philosophy of using simple, high-quality ingredients to create something truly magnificent.

Hearty Tuscan White Bean Soup

Discover the comforting flavors of Rustic Tuscan White Bean Bliss, a quintessential Italian dish that celebrates fresh, high-quality ingredients. Featuring creamy white beans, aromatic vegetables, and rich herbs, this versatile recipe is perfect as a main or side dish, accommodating both vegetarian and meat-loving preferences. With easy-to-follow steps, you'll create a hearty meal that embodies the warmth of Tuscany—perfect for sharing and enjoying with family and friends.
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Ingredients
  

2 cups cannellini beans, soaked overnight and drained

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

6 cups vegetable broth

1 can (14 oz) diced tomatoes, with juices

2 cups chopped kale or spinach

Salt and pepper to taste

Juice of 1 lemon

Grated Parmesan cheese, for serving (optional)

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Beans: If using dry beans, soak them overnight in water. Drain and rinse before cooking. If using canned beans, skip this step.

    Sauté the Aromatics: In a large soup pot over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for about 3-4 minutes until softened. Then, add the minced garlic and sauté for another minute until fragrant.

      Add Vegetables: Stir in the diced carrots and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

        Season: Add the dried thyme, dried rosemary, and the bay leaf to the pot. Stir to combine, allowing the fragrant herbs to infuse the vegetable mixture for an additional minute.

          Combine with Beans: Add the soaked cannellini beans (or canned beans, drained) to the pot, followed by the vegetable broth and diced tomatoes with their juices. Bring to a boil.

            Simmer: Reduce the heat to low and let the soup simmer gently for about 45-60 minutes if using soaked beans, or 20-30 minutes if using canned beans. Stir occasionally, and check for doneness of the beans; they should be tender.

              Add Greens: Once the beans are tender, add the chopped kale or spinach to the pot. Cook for another 5-10 minutes until the greens are wilted and tender.

                Finish with Flavor: Season the soup with salt, pepper, and the juice of one lemon. Remove the bay leaf and taste for additional seasoning.

                  Serve: Ladle the soup into bowls, and top with grated Parmesan cheese and fresh parsley if desired. Serve hot with crusty bread for a hearty meal.

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