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To make this soup, you need a few main ingredients: - 2 cups canned white beans (cannellini or great northern), drained and rinsed - 1 medium onion, diced - 3 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 4 cups vegetable broth - 1 cup chopped kale or spinach - 1 teaspoon dried oregano - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil or parsley for garnish These simple ingredients come together to create a warm and hearty soup. The beans provide protein, while the vegetables add flavor and texture. I love how the garlic and herbs give it a nice aroma. You can add a few optional ingredients to boost the taste even more: - A pinch of red pepper flakes for heat - A splash of lemon juice for brightness - Grated Parmesan cheese for creaminess These extras can really help you customize the soup to your liking. I often add red pepper flakes for a little kick! This soup is not just tasty; it's also good for you. Here is a quick look at the nutrition: - High in fiber from the beans and vegetables - Low in calories, making it a great choice for a healthy meal - Packed with vitamins from the fresh veggies Each serving gives you energy without weighing you down. It’s a perfect dish for any time of year! To start, gather your fresh veggies. You will need: - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 3 cloves garlic, minced First, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté these for about 5 to 7 minutes. You want the vegetables to be tender and the onions to look clear. This step builds the base flavor for your soup. Next, add the minced garlic. Cook this for one more minute. You will smell its fragrant aroma, which adds depth to the dish. Now, it's time to add more ingredients. Toss in: - 2 cups canned white beans (cannellini or great northern), drained and rinsed - 1 teaspoon dried oregano - 1 teaspoon dried rosemary - Salt and pepper to taste Mix everything well in the pot. After that, add the diced zucchini. This adds a nice texture and flavor. Stir to combine all the ingredients. Pour in 4 cups of vegetable broth. Bring this mixture to a boil. Once boiling, reduce the heat to low. Let it simmer for about 20 minutes. This allows all the flavors to blend together beautifully. After 20 minutes, it’s time to add greens. Add 1 cup of chopped kale or spinach. Cook for another 5 minutes. You want the greens to wilt and be tender. Taste the soup and adjust the seasoning if needed. You might find it needs a bit more salt or pepper. This soup is all about balance and flavor. Now your Tuscan white bean soup is ready! Serve it hot, garnished with fresh basil or parsley. Enjoy the warm, hearty flavors of this dish. To make the best Tuscan white bean soup, use fresh veggies. This adds rich flavor and texture. Start by sautéing the onion, carrots, and celery until soft. This step builds a great base. Add garlic last to keep its strong taste. Always taste the soup before serving. Adjust the salt and pepper to your liking. Garnish with fresh herbs for a pop of color and flavor. One common mistake is adding too much broth at once. This can dilute the flavors. Avoid overcooking the greens; they should be tender but not mushy. If using dried beans, soak them overnight. This helps them cook evenly. Lastly, don’t skip the herbs. They bring the dish to life. To boost the soup’s flavor, try adding a squeeze of lemon juice. This brightens the taste. You can also toss in some red pepper flakes for heat. A splash of balsamic vinegar adds depth. For a creamy touch, blend a portion of the soup and mix it back in. These simple changes make a big difference! {{image_2}} You can change the beans in this soup. Canned white beans work great. You can use cannellini or great northern beans. Both give a creamy texture. If you want more flavor, try using dried beans. Just soak them overnight and cook them longer. If you crave more protein, add sausage or chicken. Sauté the sausage before you add the veggies. Use Italian sausage for a nice kick. If you prefer chicken, shred it and stir it in toward the end. This adds heartiness to your soup. For a vegetarian or vegan twist, skip the meat. You can add more veggies instead. Try bell peppers or mushrooms for extra flavor. You can also use vegetable broth instead of chicken broth. This keeps the soup rich and tasty without any meat. To store leftover soup, let it cool first. Pour the soup into an airtight container. Seal it tightly. You can keep it in the fridge. It stays fresh for about three to four days. When you want to reheat the soup, pour it into a pot. Heat it on medium until hot. Stir often to keep it from sticking. You can also use a microwave. Place the soup in a bowl and cover it. Heat in 30-second bursts, stirring in between. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. Label the containers with the date. The soup stays good for up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat it when you're ready to enjoy again. Tuscan White Bean Soup can last for about 3-4 days in the fridge. Store it in an airtight container. The soup stays fresh if you keep it cold. You can also see the soup change in texture over time. The beans may soak up more broth, making the soup thicker. Yes, you can make this soup ahead of time. It tastes even better the next day! The flavors blend nicely when it sits. Just cool the soup completely before you store it. Reheat it gently on the stove when you are ready to eat. You can serve this soup with crusty bread or a fresh salad. A simple green salad works well. You could also add a sprinkle of cheese on top for flavor. Fresh herbs like basil or parsley make a nice touch too. Tuscan White Bean Soup is simple and tasty. You learned about key ingredients, cooking steps, and tips. Each part helps make your soup better. You can choose beans or add protein. Store leftovers well for future meals. Remember, you can make this soup ahead. It’s perfect for any time. Try it out and enjoy your delicious soup!

Tuscan White Bean Soup

Warm up your kitchen with this hearty Tuscan white bean soup, perfect for cozy nights! Loaded with nutritious ingredients like vibrant vegetables, creamy white beans, and savory herbs, this soup is both delicious and satisfying. Discover how to make this easy recipe in just under an hour. It's time to indulge in a comforting bowl!
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Ingredients
  

2 cups canned white beans (cannellini or great northern), drained and rinsed

1 medium onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 zucchini, diced

4 cups vegetable broth

1 cup chopped kale or spinach

1 teaspoon dried oregano

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil or parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are tender and the onions are translucent.

    Stir in the minced garlic and cook for an additional minute, until fragrant.

      Add the diced zucchini, white beans, dried oregano, dried rosemary, salt, and pepper to the pot. Mix well to combine.

        Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.

          After simmering, add the chopped kale or spinach and cook for another 5 minutes, until the greens are wilted and tender.

            Taste and adjust seasoning if necessary.

              Serve hot, garnished with fresh basil or parsley on top.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6