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Creamy Tuscan White Bean Soup is a delightful medley of flavors that encapsulates the essence of traditional Tuscan cooking. The soup is characterized by its creamy texture, derived from pureed white beans, which serve as the base. The vibrant notes from fresh kale, sweet carrots, and aromatic garlic meld beautifully, creating a dish that is not only comforting but also bursting with flavor. Each spoonful offers a satisfying combination of creaminess and heartiness, making it a dish that appeals to a wide range of palates.

Creamy Tuscan White Bean Soup

Warm up this winter with a bowl of Creamy Tuscan White Bean Soup, the perfect comfort food that combines creamy white beans with fresh vegetables and aromatic herbs. This hearty soup is not only delicious but also packed with nutrients, making it a nourishing choice for any occasion. Whether you serve it at a cozy family dinner or a gathering with friends, the rich flavors and satisfying texture of this Tuscan-inspired dish will leave everyone asking for seconds. Enjoy the perfect blend of ingredients and experience a taste of Tuscany in your kitchen.
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Ingredients
  

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (adjust according to your spice preference)

4 cups vegetable broth

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

1 cup fresh kale, chopped (remove thick stems)

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

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Optional: Grated Parmesan cheese for serving

Instructions
 

Sauté the Aromatics: In a large, heavy-bottomed pot, heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped onion and sauté for 4-5 minutes until translucent and softened. Next, stir in the minced garlic, diced carrots, and celery, cooking for an additional 5 minutes until the vegetables are tender and aromatic.

    Add Spices: Sprinkle the dried thyme, oregano, and red pepper flakes into the pot. Stir the mixture well to evenly coat the sautéed vegetables with the spices, allowing the flavors to meld for about 1 minute.

      Create the Soup Base: Pour in the vegetable broth and add one can of the rinsed white beans. Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for 10-15 minutes, enabling the flavors to develop beautifully.

        Blend for Creaminess: With an immersion blender, carefully puree the soup directly in the pot until it's mostly smooth while still retaining some texture. If you’re using a traditional blender, allow the soup to cool slightly, then ladle it into the blender in batches and blend until smooth.

          Add Remaining Ingredients: Return the blended soup to low heat. Incorporate the second can of whole white beans, the chopped kale, and the heavy cream. Stir well and let it simmer for another 5-10 minutes, until the kale has wilted and the soup is heated through.

            Season and Serve: Taste the soup and adjust the seasoning with salt and freshly ground black pepper to your liking. Ladle the soup into bowls, and garnish each serving with a sprinkle of freshly chopped parsley and a dusting of grated Parmesan cheese, if desired.

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

                - Presentation Tips: Serve the soup warm in rustic bowls, with a drizzle of olive oil on top and a side of crusty bread for dipping. This adds a charming touch to the presentation!