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Tuscany, a beautiful region in central Italy, is renowned not just for its stunning landscapes and rich history but also for its vibrant and wholesome cuisine. Tuscan cooking is characterized by its emphasis on fresh, high-quality ingredients, often sourced from local farms and markets. The cuisine is deeply rooted in the principles of simplicity and seasonality, where the flavors of high-quality ingredients shine through. Among the many delightful dishes that hail from this region, Tuscan White Bean Soup stands out as a comforting and nutritious option that brings warmth to the table.

Tuscan White Bean Soup is a hearty dish!

Warm up with this delightful Tuscan White Bean Soup! Packed with nutritious white beans, vibrant veggies, and hearty kale, this easy recipe is perfect for a cozy meal. Sauté onions, garlic, and fresh veggies, then simmer with rich vegetable broth and spices. A splash of lemon juice adds a bright finish, and optional Parmesan gives it a creamy touch. Ready in just 40 minutes, it's a healthy treat for any day. Enjoy the comforting flavors!
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Ingredients
  

2 cups canned white beans (cannellini or great northern), rinsed and drained

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

4 cups vegetable broth (or chicken broth for non-vegetarian)

1 can (14 oz) diced tomatoes, undrained

2 cups kale, chopped (or any leafy green)

1 teaspoon dried oregano

1 teaspoon thyme

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional)

1 tablespoon fresh lemon juice

Fresh parsley, chopped for garnish

Grated Parmesan cheese for serving (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

    Add the diced carrots and celery to the pot, stirring occasionally until they soften, about 5-7 minutes.

      Pour in the vegetable broth and canned diced tomatoes, then add the rinsed white beans, oregano, thyme, salt, pepper, and red pepper flakes (if using). Stir well to combine.

        Bring the soup to a gentle simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.

          Add the chopped kale and cook for an additional 5 minutes until it wilts and becomes tender.

            Stir in the fresh lemon juice and adjust seasoning to taste. Remove from heat.

              Serve hot, garnished with chopped parsley and a sprinkle of grated Parmesan cheese if desired.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6