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- 1 cup dried cannellini beans (or 2 cans, drained and rinsed) - 3 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes, with juices - 2 cups kale, chopped - Salt and pepper to taste - Fresh basil for garnish - Grated Parmesan cheese (optional) for serving When I make this cozy Tuscan white bean soup, I love using fresh, quality ingredients. Fresh vegetables give the soup a bright flavor. I often choose dried beans for a heartier texture, but canned beans work just as well. You can add more veggies like zucchini or bell peppers for extra taste. If you want some protein, consider adding diced chicken or sausage. For a spicy kick, a pinch of red pepper flakes can elevate the soup. Fresh herbs add a burst of flavor. I always top the soup with fresh basil. It looks nice and tastes great. You can also sprinkle some grated Parmesan cheese on top for added richness. A drizzle of olive oil before serving gives it a lovely finish. If you choose dried cannellini beans, start by soaking them overnight. This helps soften the beans. The next day, drain and rinse them. Boil the beans in water for about one hour. You want them tender but not mushy. If you use canned beans, just drain and rinse them. They are ready to go. In a large pot, pour in three tablespoons of olive oil. Heat the oil over medium heat. Add one diced onion and cook for about five minutes. You want it to turn translucent. Then, stir in three minced garlic cloves, two diced carrots, and two diced celery stalks. Cook this mix for about five to seven minutes. The veggies should start to soften and smell great. Next, sprinkle in one teaspoon each of dried thyme and rosemary. Stir it well and cook for one minute. This step boosts the flavors. Now, pour in four cups of vegetable broth and one can of diced tomatoes, including their juices. Bring the pot to a gentle simmer. Add the prepared cannellini beans. Allow the soup to simmer for about 20 to 25 minutes. Stir occasionally to mix the flavors. After simmering, stir in two cups of chopped kale. Cook for another five to ten minutes until the kale wilts. Now, taste the soup and add salt and pepper as needed. When ready to serve, ladle the soup into bowls. If you like, top with grated Parmesan cheese and fresh basil. This adds a lovely touch to your cozy soup. To boost flavors in your Cozy Tuscan White Bean Soup, use fresh herbs. Fresh basil adds a nice touch. Try using fresh thyme or rosemary, too. These herbs create depth and warmth. Drizzle extra olive oil on top before serving. It will give the soup a rich finish. You can also add a splash of lemon juice. This adds brightness and contrasts the beans' creaminess. One common mistake is not soaking the dried beans. Soaking helps them cook evenly. If you skip this step, they may take longer to soften. Avoid adding too much salt too early. This can make the beans tough. Let the soup simmer gently for the best flavors. Don't rush; quality takes time. Stir often to prevent sticking on the bottom. Serve the soup in rustic bowls for a cozy feel. Ladle in generous portions for a hearty meal. Top with grated Parmesan cheese for creaminess. Fresh basil on top adds color and flavor. Pair the soup with crusty Italian bread for a satisfying experience. This meal warms you up and brings a taste of Tuscany right to your table. {{image_2}} You can switch up the beans. Try navy beans or great northern beans. These beans work well and add different textures. You can also use black beans for a twist. Each type gives the soup its own unique flavor. Want to make it heartier? Add proteins like chicken or sausage. Cook the meat in the pot before adding veggies. You can use shredded rotisserie chicken for quick prep. Tofu cubes are a great choice for a vegetarian option. They absorb the flavors well and add protein. If you like heat, add red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. If you prefer a milder soup, skip the spicy additions. You can also add smoked paprika for a warm, smoky flavor. This adds depth without too much heat. To keep your Cozy Tuscan White Bean Soup fresh, store it in an airtight container. Make sure the soup cools down before sealing it. Place it in the fridge if you plan to eat it within a few days. The soup stays good for about three to four days in the fridge. Always label the container with the date so you know when you made it. When you’re ready to enjoy your soup again, reheat it on the stove. Pour the soup into a pot and warm it over medium heat. Stir often to prevent sticking. You can also use a microwave. Transfer the soup to a microwave-safe bowl and heat it in short intervals, stirring in between. This ensures even heating. If you want to save some for later, freezing is a great option. Let the soup cool completely, then pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. The soup can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use canned beans. They save time and are easy to use. Just drain and rinse them before adding to the soup. Canned beans are soft and ready to eat. If using them, skip the soaking and boiling steps. This makes your cooking faster, which is great for busy days. This soup lasts about 4 to 5 days in the fridge. Be sure to store it in an airtight container. Let it cool down first, then place it in the fridge. If you want to keep it longer, you can freeze it. Just remember to label the container with the date. Absolutely! Using a slow cooker is a great option. Start by sautéing the onion, garlic, carrots, and celery on the stove. Then, add all the ingredients to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The flavors will blend beautifully over time, creating a warm, hearty meal. This blog post covered all you need to know to make a great soup. We discussed key ingredients, gave step-by-step directions, and shared helpful tips. You can experiment with various beans and spices to make it your own. Remember to follow storage tips for long-lasting flavor. Enjoy your cooking journey!

Cozy Tuscan White Bean Soup

Warm up your evenings with a hearty cozy Tuscan white bean soup that's bursting with flavor! This easy recipe combines cannellini beans, fresh veggies, and aromatic herbs in a delicious vegetable broth. Perfect for a comforting weeknight dinner, it’s a dish your whole family will love. Ready in just an hour, click through to explore this recipe and find out how to make this soul-satisfying soup today!
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Ingredients
  

1 cup dried cannellini beans (or 2 cans, drained and rinsed)

3 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

4 cups vegetable broth

1 can (14 oz) diced tomatoes, with juices

2 cups kale, chopped

Salt and pepper to taste

Fresh basil for garnish

Grated Parmesan cheese (optional) for serving

Instructions
 

Prepare the Beans: If using dried cannellini beans, soak them overnight in water. The next day, drain and rinse. Cook in a pot of boiling water for about 1 hour until tender, then drain.

    Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, sautéing until translucent (about 5 minutes).

      Add Garlic and Aromatics: Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5-7 minutes until the vegetables begin to soften.

        Season the Base: Sprinkle in the dried thyme and rosemary, stirring to combine, and cook for 1 minute to enhance the flavors.

          Combine Ingredients: Pour in the vegetable broth and diced tomatoes (including the juices). Bring the mixture to a gentle simmer.

            Add Beans and Simmer: Add the cooked or canned cannellini beans. Allow the soup to simmer for about 20-25 minutes, stirring occasionally, so that the flavors meld together.

              Incorporate the Kale: Stir in the chopped kale, cooking for an additional 5-10 minutes until wilted and tender.

                Season to Taste: Add salt and pepper according to your preference.

                  Serve and Garnish: Ladle the soup into bowls. Optionally top with grated Parmesan cheese and fresh basil for a burst of flavor and freshness.

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

                      - Presentation Tips: Serve the soup in rustic bowls, drizzled with a touch of extra olive oil and a sprinkle of fresh basil for an inviting touch. Consider pairing with crusty Italian bread for a complete and cozy meal.