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To make this creamy soup, you need a few key items: - 2 cans (15 oz each) cannellini beans, drained and rinsed - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a vegan option) These beans add a nice creaminess and protein to the soup. The vegetable broth provides a rich base, while the cream brings it all together. Next, we have the aromatics and vegetables: - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups kale, chopped (stems removed) The onion adds sweetness, and the garlic gives a wonderful flavor. The kale adds a nice pop of color and nutrients, making the soup feel hearty. Lastly, we need seasonings to enhance the taste: - 1 teaspoon dried oregano - 1 teaspoon dried thyme - ½ teaspoon red pepper flakes (adjust to taste) These herbs bring a Tuscan flair to the dish. The red pepper flakes add a little heat, making every spoonful exciting. - Preparing the ingredients: Start by gathering all your ingredients. You need two cans of cannellini beans, four cups of vegetable broth, one cup of heavy cream, one tablespoon of olive oil, one medium onion, three cloves of garlic, two cups of chopped kale, and your spices. Rinse and drain the beans first. This helps remove excess salt and makes them ready for the soup. - Sautéing aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 to 7 minutes. You want the onion to turn translucent. Next, stir in the minced garlic and red pepper flakes. Cook for another 1 to 2 minutes until the garlic gives off a nice aroma. This step builds the soup's foundation with deep flavors. - Combining main ingredients and bringing to a simmer: Now, it’s time to add the main ingredients. Pour in the drained cannellini beans, vegetable broth, oregano, thyme, salt, and pepper. Mix everything well. Bring the mixture to a simmer over medium heat. Let it cook for about 15 minutes. This allows all the flavors to meld together nicely. - Blending the soup for creaminess: After simmering, use an immersion blender to blend the soup. You want a creamy consistency while leaving some chunks for texture. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Just blend until it’s as creamy as you like. - Adding cream and kale: Stir in the heavy cream for richness. If you prefer a vegan option, use coconut cream instead. Then, add the chopped kale and cook for another 5 minutes. This wilts the kale and infuses the soup with more flavor. - Adjusting seasoning: Finally, taste your soup. This is the moment to adjust any seasonings. Add more salt, pepper, or even a pinch of red pepper flakes if you like it spicy. Each taste brings you closer to your perfect bowl of creamy Tuscan white bean soup! To make your soup creamy, you have two choices: an immersion blender or a traditional blender. - Immersion blender: This tool lets you blend right in the pot. It's quick and easy; no extra dishes needed. - Traditional blender: If you use this, blend in batches to avoid spills. Just be careful with hot soup. For consistency, some people like a smooth soup. Others prefer some chunks. Blend until you reach your favorite texture. You can adjust spice levels to fit your taste. If you want more heat, add extra red pepper flakes. Start with a little, then taste it. You can always add more, but it’s hard to take away! Fresh herbs can elevate the soup's flavor. Consider adding chopped basil or parsley just before serving. This adds brightness and fresh flavor. Serve your soup hot in rustic bowls. A few garnishes can make it look great. - Garnish with fresh basil for color and taste. - A drizzle of olive oil makes it shine. - Croutons or grated cheese add crunch and richness. Pair your soup with crusty bread or a fresh salad for a full meal. Enjoy your cozy dish! {{image_2}} To make this soup vegan, swap heavy cream with coconut cream. Coconut cream adds a rich, creamy texture. It also brings a hint of sweetness. This change keeps the soup delicious while staying plant-based. You can find coconut cream in most grocery stores. Just look for it in the canned goods aisle. You can add more veggies to the soup for extra flavor. Carrots and celery work well. They add sweetness and crunch. You can also try different beans. Great choices include navy beans or pinto beans. These swaps can change the taste while keeping it comforting. If you’re watching carbs, you can lower them by skipping the cream. You can also use less broth and add more veggies. For gluten-free options, this soup is already safe. All the ingredients used are gluten-free. Just check the labels on your vegetable broth to be sure! To store your Creamy Tuscan White Bean Soup, let it cool first. Use an airtight container. It stays good in the fridge for about 3 to 4 days. If you want to enjoy it later, make sure to seal it well. This keeps the flavors fresh and tasty. You can freeze the soup for longer storage. Pour it into freezer-safe bags or containers. Leave some space at the top since it expands when frozen. The soup lasts up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave, stirring often. This keeps the texture smooth and creamy. Making this soup in advance is a great idea! You can prepare it a day or two ahead. Store it in the fridge, and it will still taste great. When it's time to serve, just heat it up. For added flavor, let it sit overnight. The spices and herbs will blend nicely, making each bite even better. You can use chicken broth or beef broth. Both add flavor. If you want a lighter taste, use water. Just remember that the broth adds depth to the soup. Yes, you can use dried beans. First, soak them overnight in water. This helps them cook faster. Rinse the beans and boil them in fresh water for about 1 to 1.5 hours. Once they are soft, drain and add them to the soup with the same amount of vegetable broth. Just remember to adjust the cooking time of the soup, as dried beans need longer to cook. To reheat, pour the soup into a pot. Heat it on low to medium heat. Stir often to prevent burning. You can also use the microwave. Place the soup in a microwave-safe bowl and cover it. Heat in 1-minute intervals, stirring in between until hot. This blog post covered key ingredients for a delicious soup like cannellini beans, kale, and seasonings. I provided step-by-step cooking instructions, helpful tips, variations for diets, and storage info. You now have ideas to make this soup your own. I hope you feel inspired to try it. Enjoy the warm, creamy flavors and feel free to share your own twists!

Creamy Tuscan White Bean Soup

Warm up your day with this delicious and creamy Tuscan white bean soup! Packed with flavor from cannellini beans, fresh kale, and aromatic herbs, this soup is perfect for any occasion. Easy to make in just 35 minutes, it’s perfect for a cozy dinner or meal prep. Ready to impress your taste buds? Click through for the full recipe and discover how to make this hearty dish! #SoupRecipe #TuscanSoup #ComfortFood #HealthyEating
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Ingredients
  

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

4 cups vegetable broth

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

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cups kale, chopped (stems removed)

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

Fresh basil, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until it becomes translucent.

    Stir in the minced garlic and red pepper flakes, cooking for an additional 1-2 minutes until fragrant.

      Add the drained cannellini beans, vegetable broth, oregano, thyme, salt, and pepper to the pot. Stir well and bring to a simmer.

        Once simmering, reduce heat and allow the soup to cook for 15 minutes to let the flavors meld.

          Using an immersion blender, blend the soup until it reaches a creamy consistency, leaving some chunks for texture (you can also transfer to a blender in batches if you prefer).

            Stir in the heavy cream (or coconut cream if using) and chopped kale. Cook for an additional 5 minutes until the kale is wilted and the soup is heated through.

              Taste and adjust seasoning if necessary.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4-6

                  - Presentation Tips: Serve the soup hot in rustic bowls, garnished with fresh basil and a drizzle of olive oil. For added crunch, top with croutons or a sprinkle of grated cheese if desired. Enjoy!