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Exploring the heartwarming essence of Italian cuisine, Tuscan White Bean Soup stands out as a nourishing and flavorful dish. This recipe not only embodies the rustic charm of Tuscany but also offers a healthy option packed with protein and fiber. In this article, we will delve into the origins of this beloved soup, its health benefits, and provide a comprehensive guide to making it from scratch.

Tuscan White Bean Soup

Looking for a delicious one-pan lunch recipe? This vegetarian lunch option features a hearty blend of cannellini beans and fresh vegetables, making it a nutritious choice for any day of the week. With just one pan to clean up, it’s perfect for busy schedules and satisfying enough to keep you fueled until dinner. Try it with your favorite bread for a complete meal! OnePanLunch VegetarianLunch HealthyEating PlantBased MealPrep Afterka EasyRecipes
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Ingredients
  

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

4 cups vegetable broth

1 large onion, diced

3 cloves of garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup diced tomatoes (canned or fresh)

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

2 cups fresh kale, chopped

2 tablespoons olive oil

Salt and pepper to taste

Optional: grated Parmesan cheese for serving

Optional: crusty bread for serving

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 until the vegetables are tender and the onions are translucent.

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

      Add the diced tomatoes, oregano, thyme, and bay leaf to the pot. Stir well to combine.

        Pour in the vegetable broth and add the rinsed cannellini beans. Stir everything together to incorporate all the flavors.

          Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 20 minutes, allowing the flavors to meld.

            After simmering, add the chopped kale to the soup and cook for another 5 minutes until the kale is wilted and tender.

              Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.

                Serve hot, garnished with grated Parmesan cheese and alongside crusty bread if desired.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 6 servings