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Sautéing is a fundamental technique in soup-making, especially for a dish like Creamy Tuscan White Bean Soup. Start by heating a few tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add finely chopped onions. Cooking the onions until they are translucent and slightly caramelized is crucial. This process develops the soup's base flavor and provides a sweet, rich undertone that balances the dish.

Creamy Tuscan White Bean Soup

Dive into a bowl of warmth with Creamy Tuscan White Bean Soup, a dish that captures the heart of Tuscan culinary traditions. This nourishing soup combines creamy white beans, vibrant vegetables, and aromatic herbs, making it a delightful addition to any meal. Perfect for cozy evenings, it’s easy to prepare and adaptable for various dietary needs. Whether served as an appetizer or a main course, this comforting soup is sure to create lasting memories around the dinner table.
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Ingredients
  

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

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

1 celery stalk, diced

1 teaspoon dried thyme

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (adjust to taste)

4 cups vegetable broth

2 cups kale, chopped (stems removed)

1 cup coconut milk (or heavy cream)

1/4 cup fresh parsley, chopped

Salt and pepper to taste

Optional: Grated Parmesan cheese for serving

Optional: Lemon wedges for serving

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add Carrots and Celery: Add the diced carrots and celery to the pot. Sauté for another 5-7 minutes until the vegetables start to soften.

      Incorporate Spices: Stir in the dried thyme, dried basil, and red pepper flakes, allowing them to cook for about 1 minute to release their flavors.

        Pour in Broth: Add the vegetable broth and the drained white beans to the pot. Bring the soup to a gentle simmer and cook for about 15 minutes to let the flavors meld together.

          Add Kale and Creaminess: Once the soup has simmered, stir in the chopped kale and coconut milk. Allow it to simmer for another 5-7 minutes until the kale has wilted.

            Blend (Optional): For a creamier texture, use an immersion blender to blend a portion of the soup directly in the pot, or transfer about half of the soup to a regular blender, blend until smooth, and then return to the pot.

              Season and Serve: Stir in fresh parsley, and season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese (if using) and a squeeze of fresh lemon juice for added brightness.

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