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As the temperatures begin to drop and the leaves change color, there’s nothing quite as comforting as a warm bowl of creamy soup. The rich, velvety texture of a hearty soup not only warms the body but also nourishes the soul, making it a staple during the colder months. Among the myriad of soup options, Creamy Tuscan White Bean Soup stands out as a delightful choice that balances comfort and nutrition. This dish is not just a treat for the taste buds; it’s also a wholesome option that brings together the robust flavors of the Mediterranean and the satisfying creaminess that we crave in wintertime.

Creamy Tuscan White Bean Soup

Warm up this season with a bowl of Creamy Tuscan White Bean Soup, a delightful blend of comfort and nutrition! This hearty soup features tender white beans, vibrant greens, and a rich, velvety texture that satisfies. Perfect for any diet, it's easily customizable and great for meal prep. With simple ingredients and a straightforward cooking process, you'll create a nourishing dish that not only warms the body but also brings family and friends together. Enjoy every delicious spoonful!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (adjust to taste)

4 cups vegetable broth

2 (15-ounce) cans white beans (such as cannellini or great northern), drained and rinsed

1 cup diced tomatoes (canned or fresh)

1 cup heavy cream (or coconut cream for a dairy-free option)

2 cups kale, chopped (or spinach)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Sauté the Aromatics: In a spacious pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 5 minutes or until the onion becomes translucent. Next, stir in the minced garlic, diced carrots, and celery. Continue to sauté for another 5-7 minutes, until the vegetables are tender and fragrant.

    Add Herbs and Spices: Sprinkle in the dried oregano, dried basil, and red pepper flakes. Stir and cook for approximately 1 minute until the herbs are fragrant and well incorporated with the vegetables.

      Combine Broth and Beans: Carefully pour in the vegetable broth, ensuring it mixes well with the sautéed vegetables. Then, add the drained white beans and diced tomatoes, mixing everything together thoroughly.

        Simmer the Soup: Increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low and allow the soup to cook for about 20 minutes. This will give the flavors time to meld beautifully.

          Blend for Creaminess: To achieve a creamy texture, use an immersion blender to blend a portion of the soup directly in the pot, leaving some whole beans for texture. If you prefer, carefully transfer about 2 cups of the soup to a blender, blend until smooth, and then return it to the pot.

            Stir in the Cream and Greens: Add the heavy cream (or coconut cream) along with the chopped kale. Stir gently and cook for about 5 minutes, or until the kale has wilted. Season the soup with salt and pepper according to your taste preference.

              Serve: Ladle the warm soup into bowls and top with fresh, chopped parsley. If desired, add a sprinkle of grated Parmesan cheese for an extra touch of flavor. Enjoy the comforting, creamy warmth!

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 6 servings

                  Presentation Tips: For a beautiful presentation, serve the soup in rustic bowls and accompany with crusty bread. A drizzle of olive oil on top and a few extra flakes of red pepper can add a pop of color!