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When the weather turns chilly or you simply crave a bowl of warmth, nothing beats a hearty and nourishing soup. The Creamy Tuscan White Bean Soup stands out as a perfect option, combining rich flavors and comforting textures to create a dish that not only satisfies the palate but also nourishes the body. This delightful soup features white cannellini beans, vibrant greens, and aromatic herbs, making it a versatile choice for a variety of dietary preferences, including vegetarian and vegan diets.

Creamy Tuscan White Bean Soup

Warm up your chilly evenings with this Creamy Tuscan White Bean Soup, a nourishing blend of flavors and textures that satisfies and delights. Featuring hearty cannellini beans, vibrant kale, and aromatic herbs, this easy-to-make soup is ideal for vegetarians and vegans alike. With just a few fresh ingredients, you can whip up a creamy, comforting bowl that's packed with nutrients. Perfect for any season, enjoy this delightful recipe that brings both warmth and health to your table.
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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 according to your spice preference)

4 cups vegetable broth

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

1 cup fresh kale, chopped (remove the tough stems)

1 can (14 oz) diced tomatoes, do not drain

1 cup heavy cream or coconut cream (for a vegan option)

Salt and pepper to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving (optional)

Instructions
 

Heat the Oil: In a large pot, warm the olive oil over medium heat. Once hot, add the diced onions. Sauté for about 3-4 minutes, stirring frequently, until the onions become translucent and fragrant.

    Add Aromatics: To the pot, stir in the minced garlic, diced carrots, and diced celery. Cook these vegetables for an additional 5-7 minutes, or until they begin to soften and meld together.

      Spice it Up: Sprinkle in the dried oregano, dried thyme, and red pepper flakes. Stir everything for about 1 minute to let the herbs release their delightful aromas.

        Add Beans and Broth: Carefully pour in the vegetable broth and then add the rinsed cannellini beans. Increase the heat slightly to bring the mixture to a gentle simmer, allowing it to cook for 10 minutes so the flavors can combine.

          Incorporate Kale and Tomatoes: Introduce the chopped kale and the can of diced tomatoes (along with their juices) into the pot. Continue simmering for another 5 minutes until the kale wilts beautifully and is tender.

            Make it Creamy: Reduce the heat to low. Now, stir in the heavy cream or coconut cream, ensuring it blends well with the soup. Season generously with salt and pepper to taste. Allow the soup to warm through for an additional 2-3 minutes, but do not let it boil.

              Serve: Pour the rich soup into bowls, and garnish each serving with fresh basil leaves. If desired, add a sprinkle of grated Parmesan cheese for an added touch of creaminess and flavor.

                Prep Time, Total Time, Servings:

                  - Prep Time: 15 minutes

                    - Total Time: 30 minutes

                      - Serves: 6-8

                        Optional Presentation Tips: For an elegant touch, drizzle a little extra olive oil over each bowl before serving. You can also serve the soup with crusty bread on the side for dipping.