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To make a great Tuscan cannellini bean soup, you need simple, fresh ingredients. Here is what you will need: - 2 cups canned cannellini beans, drained and rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 4 cups vegetable broth - 2 cups fresh spinach, chopped - 1 can (14 oz) diced tomatoes, with juices - 2 tablespoons olive oil - Salt and pepper, to taste - Fresh parsley, for garnish Each ingredient adds its own flavor. Cannellini beans bring creaminess, while the diced tomatoes add a hint of sweetness. The herbs give the soup a warm, earthy taste. For extra flavor and beauty, consider adding these garnishes: - Freshly chopped parsley - A drizzle of olive oil - Crusty bread on the side These garnishes enhance the soup's look and taste. They also provide a nice contrast with the soup's warm, hearty base. When choosing ingredients, always look for freshness. Here are some tips: - For onions, pick ones that feel firm and have smooth skin. - Choose carrots that are bright in color and not limp. - Look for celery with crisp stalks and fresh green leaves. - Select spinach that is vibrant and free from brown spots. Fresh ingredients make a big difference in taste. They provide the best flavor and nutrition. Don't rush this step! 1. Heat the olive oil in a large pot over medium heat. 2. Add the diced onion. Sauté for about 3 minutes until it is soft and clear. 3. Stir in minced garlic, carrots, and celery. Cook for 5 minutes until they soften. 4. Add dried oregano and thyme. Stir for about 30 seconds until you smell the herbs. 5. Pour in the diced tomatoes and vegetable broth. Bring it to a light boil. 6. Stir in the cannellini beans and season with salt and pepper. Let it cook for 15-20 minutes. 7. Just before serving, fold in the chopped spinach. Allow it to wilt for 3-4 minutes. 8. Taste the soup and adjust the seasoning if needed. Sautéing is key in this recipe. It brings out the flavors of the onion and garlic. When you add herbs, stir them briefly to release their oils. Simmering the soup allows the beans and vegetables to blend flavors well. Adding spinach at the end keeps it vibrant and fresh. If you have a slow cooker, you can easily adapt this recipe. After sautéing the vegetables, transfer them to the slow cooker. Add the tomatoes, broth, and beans. Cook on low for 6-8 hours. You can also use an Instant Pot for a quick cooking option. Sauté the veggies, then add the rest and cook under pressure for 10 minutes. To boost flavor, I add fresh herbs. Fresh parsley or basil brightens each bowl. You can also try a splash of lemon juice. This adds a nice zing. If you like heat, sprinkle in some red pepper flakes. They give the soup a warm kick. Taste as you go and adjust the salt and pepper. This ensures the soup is just right for you. This soup is great for meal prep. You can make it a day in advance. Let it cool, then store it in the fridge. The flavors deepen overnight, making it even tastier. When you're ready to eat, just reheat it on the stove. If you want, add more spinach just before serving. It keeps the greens vibrant and fresh. Avoid cooking the soup on high heat. This can make the veggies mushy. Be sure to rinse the beans well. This helps remove excess sodium. Don't skip tasting the soup before serving. Adjust the seasoning to your liking. Lastly, don't forget to garnish with fresh parsley. It adds a nice touch and makes the dish look great! {{image_2}} You can make this soup even better by adding more veggies. Try adding zucchini, bell peppers, or green beans. These will add color and nutrients. Chop them up and add them when you cook the onion. This will ensure they cook well. You can also add frozen peas or corn for a sweet touch. Remember, the more veggies, the more flavor! If you want to boost protein, consider adding cooked chicken or sausage. You can sauté sliced sausage with the onions. For a vegetarian option, add tofu or tempeh. These will soak up flavors and add texture. If you want something smoky, try adding some pancetta. Just cook it first, then add the other ingredients. You can make this soup in different ways. A slow cooker works great for this recipe. Just add all the ingredients in the pot and let it cook for 6-8 hours. If you are short on time, use an Instant Pot. Set it for 15 minutes and let it do the work for you. Each method gives a slightly different taste, so try them all to find your favorite! To keep your Tuscan Cannellini Bean Soup fresh, store it in an airtight container. Let the soup cool to room temperature before sealing. This helps prevent bacteria growth. Place the container in the fridge if you plan to eat the soup within three days. It tastes best when you reheat and enjoy it again! You can freeze this soup for later. Use freezer-safe containers or bags. Make sure to leave space for the soup to expand. To thaw, place it in the fridge overnight. Reheat it on the stove over low heat. Stir occasionally until it’s hot. You may want to add a splash of broth or water if it gets too thick. In the fridge, the soup lasts about three days. If frozen, it stays good for up to three months. Always check for signs of spoilage, like off smells or changes in color. If you notice any of these, it’s best to toss the soup. Enjoy your meal prep and the amazing flavors! Yes, you can use dried beans. Start by soaking them overnight. After soaking, cook them until soft. This can take about one to two hours. Use about one cup of dried beans for this soup. Make sure to drain and rinse them before adding to the pot. I love serving this soup with crusty bread. It makes a great pairing. You can also add a fresh salad on the side. A simple green salad with lemon dressing works well. For a special touch, serve with some grated Parmesan cheese on top. This soup is already vegetarian. To make it vegan, just ensure the broth is vegetable-based. Some store-bought broths may contain meat. Always check the label to be sure. You can also add more veggies for extra flavor and texture, like zucchini or bell peppers. Tuscan Cannellini Bean Soup is easy and tasty. You learned about key ingredients, cooking steps, and tips. I shared ways to add flavor and prevent mistakes. Remember, you can change up the soup with different veggies or proteins. Proper storage helps keep leftovers fresh. This soup is perfect for meal prep. Enjoy making it for friends and family. Dive into this comforting dish. You won’t be disappointed.

Tuscan Cannellini Bean Soup

Warm up with a delicious bowl of Tuscan Cannellini Bean Soup that’s packed with flavor! This hearty and healthy soup combines creamy cannellini beans, fresh veggies, and aromatic herbs for a comforting meal. It's easy to make, perfect for any occasion, and ready in just 40 minutes. Dive into this cozy recipe and discover how simple ingredients can create a big impact. Click through now to explore the full recipe and start cooking today!
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Ingredients
  

2 cups canned cannellini beans, drained and rinsed

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried oregano

1 teaspoon dried thyme

4 cups vegetable broth

2 cups fresh spinach, chopped

1 can (14 oz) diced tomatoes, with juices

2 tablespoons olive oil

Salt and pepper, to taste

Fresh parsley, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent.

    Stir in the minced garlic, carrots, and celery, cooking for another 5 minutes until they begin to soften.

      Add the dried oregano and thyme, stirring for about 30 seconds until fragrant.

        Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a simmer.

          Stir in the cannellini beans and season with salt and pepper. Allow the soup to simmer for 15-20 minutes.

            Just before serving, mix in the chopped spinach and let it wilt in the hot soup for 3-4 minutes.

              Taste and adjust seasoning if necessary.

                - Presentation Tips: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread on the side for dipping.

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