📖 Instructions

1. Soak the beans: Place the dried cannellini beans in a large bowl and cover with cold water. Let them soak for at least 6 hours, or preferably overnight. This step helps to reduce cooking time and makes the beans easier to digest. Like, I almost forgot to do this last time and it added an extra hour to my cooking – don't be like me!
2. Drain and rinse the beans: After soaking, drain the beans in a colander and rinse them thoroughly under cold running water. This removes any impurities and excess starch.
3. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. A good tip is to cook them gently, don’t let them brown, or they get kinda bitter.
4. Add garlic and herbs: Add the minced garlic, rosemary, thyme, and sage to the pot. Cook for another minute until fragrant. Oh, the smell at this point is just divine!
5. Add beans and broth: Add the drained and rinsed cannellini beans to the pot. Pour in the vegetable broth (or chicken broth, if using) and bring to a boil. Then, reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the beans are tender. Keep an eye on the liquid level; add more broth or water if needed.
6. Season and simmer: Stir in the salt and black pepper. Continue to simmer for another 30 minutes to allow the flavors to meld together. Seasoning is key; don’t be afraid to taste and adjust as needed. It’s easy to under-season.
7. Blend (optional): If you prefer a creamier soup, use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, you can remove a couple of cups of soup and blend it in a regular blender before returning it to the pot. This step is optional, but I personally love the texture it adds, and it's great for those who prefer a smoother consistency!
8. Serve: Ladle the Tuscan white bean soup into bowls. Drizzle with extra virgin olive oil and garnish with fresh parsley or a sprig of rosemary. Serve warm with crusty bread for dipping. Seriously, the bread is a must!
9. Extra tip: If you find the soup is too thick, add more broth or water to reach the desired consistency. If it’s too thin, simmer uncovered for a bit to allow some of the liquid to evaporate. It’s all about tweaking it to your preference.