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As the seasons shift and the air turns crisp, there's nothing quite like a warm bowl of soup to evoke feelings of comfort and contentment. Creamy Tuscan White Bean Soup is a delightful blend of rich flavors and wholesome ingredients that not only warms the body but also nourishes the soul. Rooted in the rustic culinary traditions of Tuscany, this soup marries the earthiness of white beans with the brightness of fresh herbs, creating a dish that is both satisfying and healthful.

Creamy Tuscan White Bean Soup

Warm up your chilly evenings with a comforting bowl of Creamy Tuscan White Bean Soup. This delightful recipe blends the earthiness of white beans with fresh herbs, creating a satisfying and nourishing dish. Packed with protein and fiber, this plant-based soup is perfect for any dietary preference. With simple ingredients and easy preparation, it's ideal for busy weeknights or leisurely weekends. Enjoy the flavors of Tuscany in your own kitchen and experience the comforting warmth of homemade soup.
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Ingredients
  

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (adjust to taste)

4 cups vegetable broth

2 (15-ounce) cans white beans (such as cannellini or great northern), drained and rinsed

1 cup diced tomatoes (canned or fresh)

1 cup heavy cream (or coconut cream for a dairy-free option)

2 cups kale, chopped (or spinach)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, diced carrots, and celery, and sauté for an additional 5-7 minutes until the vegetables are tender.

    Add Herbs and Spices: Mix in the dried oregano, basil, and red pepper flakes. Cook for about 1 minute until fragrant.

      Combine Broth and Beans: Pour in the vegetable broth and add the drained white beans and diced tomatoes to the pot. Stir well to combine.

        Simmer the Soup: Bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld.

          Blend for Creaminess: Use an immersion blender to blend a portion of the soup until creamy, leaving some beans whole for texture. (Alternatively, you can carefully transfer about 2 cups of the soup to a blender, blend until smooth, and return to the pot.)

            Stir in the Cream and Greens: Add the heavy cream and chopped kale to the pot. Stir until the kale wilts, about 5 minutes. Season with salt and pepper to taste.

              Serve: Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese if desired. Enjoy your warm, creamy delight!

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 6 servings