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As the temperature drops and the days grow shorter, there's nothing quite like a warm, hearty soup to bring comfort and nourishment. Creamy Tuscan White Bean Soup embodies the essence of comfort food, combining rich flavors with a wholesome mix of ingredients. Originating from the Tuscan region of Italy, this dish is deeply rooted in the tradition of using simple, local produce to create satisfying meals. The blend of creamy beans, fresh greens, and aromatic herbs makes this soup not only delicious but also a nourishing choice for colder months.

Creamy Tuscan White Bean Soup

Warm up this season with Creamy Tuscan White Bean Soup, a nourishing and comforting dish perfect for chilly evenings. This recipe combines creamy cannellini beans, fresh kale, and aromatic herbs for a hearty mix of flavor and nutrition. Easy to make and customizable for dietary preferences, this soup is a delightful blend of texture and taste that will satisfy your cravings. Serve it with crusty bread or a light salad for a complete meal that brings everyone together. Enjoy the warmth and richness of this Italian-inspired favorite!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes (adjust for spice level)

4 cups vegetable broth

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

1 cup fresh kale, chopped (stems removed)

1 can (14 oz) diced tomatoes, undrained

1 cup heavy cream or coconut cream for a vegan option

Salt and pepper to taste

Fresh basil, for garnish

Grated Parmesan cheese, for serving (optional)

Instructions
 

Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté for about 3-4 minutes until translucent.

    Add Aromatics: Stir in the garlic, carrots, and celery, cooking for another 5-7 minutes until the vegetables begin to soften.

      Spice it Up: Sprinkle in the oregano, thyme, and red pepper flakes, and stir for about 1 minute to release their flavors.

        Add Beans and Broth: Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a simmer, cooking for 10 minutes.

          Incorporate Kale and Tomatoes: Add the chopped kale and diced tomatoes (with their juice) to the pot. Continue to simmer for an additional 5 minutes until the kale is wilted.

            Make it Creamy: Reduce the heat to low, then stir in the heavy cream (or coconut cream). Season with salt and pepper to taste. Allow the soup to warm through for about 2-3 minutes.

              Serve: Ladle the soup into bowls, garnishing with fresh basil. If desired, sprinkle with grated Parmesan cheese for an extra touch of richness.

                Prep Time, Total Time, Servings:

                  15 minutes | 30 minutes | Serves 6-8