Tuscan Bean Soup Recipe is a simple and wonderful meal to prepare during the winter months. It is a great dish to serve for families and groups and can easily be stored and eaten a few days after preparation. Preparation is easy! Ingredients for Tuscan Bean Soup Recipe

• ¼ cup extra virgin olive oil
• 2 small onions, chopped
• 2 cloves of garlic, minced
• 2 celery stalks, chopped
• 1 carrot, chopped
• 1 strip of pork fat, cut in pieces
• 1 leek stalk, chopped
• 2 cups kale, chopped
• 1 potato, chopped
• 2 tomatoes, chopped
• 2 cups cannellini white beans, drained
• sprig of rosemary
• 2 tsps. thyme
• salt
• loaf of salt-less bread

Preparation for Tuscan Bean Soup Recipe First step is to chop all your veggies into inch cubes, making sure that you thoroughly clean and rinse them well. Leek and kale have a tendency of storing soil in each of its layers, so wash this one separately and extensively. In a large saucepan, add the extra virgin olive oil, carrot, onion, celery, garlic and pork fat. Sauté for a few minutes until veggies become browned. Add the potato, kale and leek. Continue to stir until they get a bit soft and the flavors mesh together. Add the chopped tomatoes. Stir. Add cannellini white beans. Continue stirring. At this point your soup is calling for some water. You will soon add some. But first make sure all the flavors mesh well together. Tip! You can use cannellini canned beans for this recipe. Drain and rinse well. If you would like to use dried cannellini beans, cook them beforehand and add cooked ones to the soup. Add 3 – 4 cups of water, rosemary, thyme and a bit of salt. Stir and let soup cook for about 30 - 45 minutes. In the meantime, slice your salt-less bread, typical of Tuscany, and place in oven to create a large crouton. Heat until bread is slightly golden or firm. Once your soup is ready, place in bowls and serve with bread! Wine Pairing for Tuscan Bean Soup: Any Sangiovese wine works well with the rich, earthy flavors of this hearty soup. A Tuscan wine is ideal!