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Tuscan White Bean Soup, known as "Zuppa di Fagioli," is a dish that beautifully captures the heart and soul of Italian cuisine. Originating from the rustic kitchens of Tuscany, this soup is a comforting blend of creamy cannellini beans, vibrant vegetables, and aromatic herbs. It’s a dish that not only warms the body but also nourishes the spirit, making it a perfect choice for any occasion. Whether you’re looking for a quick weeknight dinner or a leisurely weekend meal, this soup checks all the boxes. The balance of flavors and textures makes it a wholesome option that satisfies even the most discerning palates.

Tuscan White Bean Soup is a hearty dish!

Warm up your kitchen with this delicious Tuscan White Bean Soup! Packed with nutrients from cannellini beans, kale, and vibrant veggies, this comforting dish is perfect for any time of year. With the fragrant blend of garlic, thyme, and rosemary, each bowl is a hug in soup form. Ready in just 40 minutes, this recipe is easy to make and ideal for meal prep. Top it off with Parmesan cheese and fresh herbs for an extra touch. Enjoy healthy and hearty goodness!
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Ingredients
  

2 cups cooked cannellini beans (or 1 can, drained and rinsed)

4 cups vegetable broth

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup diced tomatoes (canned or fresh)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon crushed red pepper flakes (adjust to taste)

2 cups kale, chopped (stems removed)

2 tablespoons olive oil

Salt and pepper to taste

Grated Parmesan cheese for serving (optional)

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 about 5-7 minutes, or until the vegetables are softened and the onion is translucent.

    Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.

      Add the dried thyme, dried rosemary, and crushed red pepper flakes. Mix well to combine the spices with the vegetables.

        Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.

          Once simmering, add the cooked cannellini beans and thyme sprigs. Allow the soup to cook for about 15-20 minutes, letting all the flavors meld together.

            Stir in the chopped kale and let it simmer for an additional 5 minutes until the kale is tender.

              Season with salt and pepper to taste. Remove from heat.

                Serve hot, garnished with freshly grated Parmesan cheese and a sprinkle of fresh basil or parsley, if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6