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- 1 cup dried cannellini beans (or 2 cans, drained and rinsed) - 3 tablespoons olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes, with their juices - 2 cups kale, chopped - Salt and pepper to taste These ingredients create a warm and hearty soup. The beans provide protein and fiber. The vegetables add flavor and nutrients. The herbs bring out the soup's aromatic qualities. Each ingredient plays a key role in making the soup both filling and tasty. - Fresh basil leaves for garnish - Grated Parmesan cheese (optional) for serving Adding fresh basil gives a bright touch. Parmesan cheese adds a rich, savory flavor. These options make the soup even more special. - Large pot - Cutting board - Sharp knife - Measuring cups and spoons - Stirring spoon Using the right tools makes cooking easier. A large pot helps combine all the ingredients. A sharp knife ensures quick and safe chopping. These tools help you create a perfect soup with less hassle. First, decide if you want dried or canned beans. If you pick dried cannellini beans, soak them overnight in water. This helps them cook well. The next day, drain and rinse the beans. Place them in a pot of boiling water. Cook them for about one hour or until they feel soft. After cooking, drain the beans and set them aside. If you use canned beans, just drain and rinse them. They are ready for the soup. Next, grab a large pot and heat three tablespoons of olive oil over medium heat. Once the oil is warm, add one medium diced onion. Sauté the onion for about five minutes. It should become soft and fragrant. Then, add three minced cloves of garlic, along with two diced carrots and two diced celery stalks. Cook these veggies for another five to seven minutes. Stir them often until they are soft but not brown. Now it’s time to build the soup’s flavor. Sprinkle in one teaspoon each of dried thyme and rosemary. Mix well and let the herbs cook for a minute. This helps release their great aroma. Pour in four cups of vegetable broth and one can of diced tomatoes with their juices. Stir everything and bring it to a gentle simmer. Add the cooked or canned cannellini beans to the pot. Let the soup simmer for about 20 to 25 minutes. Stir it occasionally to blend the flavors. After that, add two cups of chopped kale and stir it in. Cook for another five to ten minutes until the kale wilts. Finally, taste your soup. Add salt and pepper as needed to enhance the flavors. Now, you're ready to serve! To boost the taste of your soup, try these tips: - Use fresh herbs for a brighter flavor. - Sauté your garlic until fragrant but not burnt. - Add a splash of lemon juice before serving. This will brighten the soup. - Consider adding a bay leaf while simmering. Remove it before serving. Both dried and canned beans work well in this soup. Here’s how to choose: - Dried Beans: Soak them overnight for best results. They take longer to cook. Use them for a richer flavor. - Canned Beans: Quick and easy! Just drain and rinse before adding. They save time without losing taste. Pair your soup with these ideas for a complete meal: - Serve it with crusty Italian bread for dipping. - Add a side salad for freshness and crunch. - For extra richness, sprinkle grated Parmesan on top. - Garnish with fresh basil leaves for color and flavor. These tips will help you make a warm, inviting soup that feels like a hug in a bowl! {{image_4}} You can add protein to make this soup heartier. Try cooked chicken, sausage, or turkey. For a quick option, use leftover rotisserie chicken. If you like beans, you can add more cannellini or other beans. Simply stir them in during the last 10 minutes of cooking. This keeps them soft and helps them soak up the flavors. If you want a vegetarian or vegan soup, skip the meat. You can add more veggies like zucchini or bell peppers for variety. Tofu is a great option too. Just cube it and toss it in while the soup simmers. You can also add some nutritional yeast. This gives a cheesy flavor without dairy, making it a perfect vegan choice. If you like spice, add red pepper flakes or diced jalapeños. Start with a small amount, then adjust to your taste. You can also add a dash of hot sauce before serving. This gives a nice kick without overwhelming the soup. For a smoky taste, try adding smoked paprika. It adds depth and warmth, enhancing the cozy feel of the dish. To keep your soup fresh, let it cool first. Use a clean container with a lid. Pour the soup in and seal it tight. Store it in the fridge for up to three days. If you want to save it longer, freezing is best. To freeze the soup, choose a freezer-safe container. Leave some space at the top since soup expands when frozen. You can also use freezer bags. Just lay them flat to save space. Label each bag with the date. The soup will stay good for about three months. When you’re ready to enjoy your soup, take it out of the fridge or freezer. If frozen, thaw it overnight in the fridge. To reheat, pour the soup into a pot. Warm it over medium heat, stirring often. If it seems too thick, add a splash of broth or water. Serve hot, and enjoy! Yes, you can use other beans. Great substitutes include navy beans or mixed beans. They will change the taste but still keep the soup hearty. Make sure to cook them until soft, just like the cannellini beans. To keep the soup gluten-free, check your vegetable broth. Some broths have gluten. Look for brands that say gluten-free on the label. All other ingredients in this soup are naturally gluten-free. If you don’t have kale, try spinach or Swiss chard. Both will wilt nicely in the soup. You can also use collard greens for a different taste. Just chop them up and add them in when you would add the kale. Absolutely! To make this soup in a slow cooker, add all your ingredients to the pot. Set it on low for 6-8 hours or high for 3-4 hours. This way, the flavors blend well, and you get a warm, cozy meal without much fuss. This blog post walked through making Cozy Tuscan White Bean Soup. You learned the key ingredients, cooking steps, and useful tips. I also shared variations to fit your taste and how to store leftovers. Remember, this soup is versatile and easy to adapt. Try adding proteins or spices to make it your own. Whether you enjoy it fresh or frozen, you will find joy in every bowl. Cook up some comfort and enjoy sharing it with others!

Cozy Tuscan White Bean Soup

Warm up your kitchen with this Hearty Cozy Tuscan White Bean Soup that's perfect for chilly days. Enjoy a delightful blend of cannellini beans, fragrant herbs, and fresh kale in a rich vegetable broth. It's easy to make and packed with flavor, making it a perfect meal for sharing. Ready in just one hour, this soup will become a family favorite. Click through for the detailed recipe and start cooking up warmth today!
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Ingredients
  

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

3 tablespoons olive oil

1 medium onion, finely diced

3 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

4 cups vegetable broth

1 can (14 oz) diced tomatoes, with their juices

2 cups kale, chopped

Salt and pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese (optional) for serving

Instructions
 

Prepare the Beans: If you opt for dried cannellini beans, soak them overnight in a large bowl of water. The next day, drain and rinse the beans before placing them in a pot of boiling water. Cook for about 1 hour or until tender. Once cooked, drain and set aside. If using canned beans, simply drain and rinse them, and set aside for later use.

    Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for around 5 minutes, or until it becomes translucent and fragrant.

      Add Garlic and Aromatics: Incorporate the minced garlic, diced carrots, and celery into the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned.

        Season the Base: Sprinkle in the dried thyme and rosemary, mixing well to combine. Allow the herbs to cook for a minute to release their aromatic essence into the vegetable mixture.

          Combine Ingredients: Gradually pour in the vegetable broth along with the canned diced tomatoes and their juices. Stir everything together and bring the mixture to a gentle simmer.

            Add Beans and Simmer: Introduce the cooked or canned cannellini beans to the pot. Let the soup simmer for approximately 20-25 minutes, stirring occasionally to encourage the flavors to meld and deepen.

              Incorporate the Kale: Add the chopped kale into the pot, stirring it through the soup. Cook for an additional 5-10 minutes until the kale is wilted and tender.

                Season to Taste: Finally, taste your soup and add salt and pepper as desired to enhance the flavors.

                  Serve and Garnish: Ladle the warm soup into bowls. For a delightful finish, top each serving with a sprinkle of grated Parmesan cheese and a few fresh basil leaves to add a burst of flavor and fresh aroma.

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

                      - Presentation Tips: Serve the soup in rustic bowls, garnished with a drizzle of extra virgin olive oil and a pinch of fresh basil for an inviting touch. To elevate your meal, pair the soup with crusty Italian bread for dipping, creating a comforting and complete dining experience.