In a rustic farmhouse nestled amidst the rolling hills of Tuscany, there lived a passionate cook named Giovanni. Giovanni’s love for traditional Tuscan cuisine ran deep, and he found joy in creating dishes that celebrated the rich flavors and wholesome ingredients of the region. One breezy afternoon, as the sun dipped low in the sky and the aroma of fresh herbs filled the air, Giovanni felt inspired to whip up a pot of Tuscan Bean Soup.
With a reverence for tradition and a flair for innovation, Giovanni set to work, his kitchen alive with the sound of simmering pots and chopping vegetables. He knew that with a few simple ingredients and a touch of Tuscan magic, he could create a soup that would warm the soul and transport his guests to the sun-drenched hills of Italy.
Tuscan Bean Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
- Chopped fresh parsley, for garnish
