Tuscan Bean Soup With Garlic Bread Dippers

Tuscan White Bean soup is made lots of creamy beans and veggies which makes it both healthy and hearty! I like to serve it garlic bread dippers which is the perfect combo for this cooler weather!

Tuscan White Bean Soup

Ingredients
1 onion, diced
3 carrots, sliced
3 celery ribs, sliced
4 garlic cloves, minced
1 teaspoon dried oregano
4 cans cannellini beans, drained
3 cups chicken broth
1 bunch kale, stems removed and chopped

For the garlic bread dippers
1/2 cup (1 stick) butter, softened
3 garlic cloves, minced
2 tablespoons chopped parsley
2 tablespoons grated Parmesan cheese
1 baguette or bread of choice

Directions
Heat oil in the pan over medium heat and sauté onions, carrots, celery and garlic. Season with salt and pepper and cook for 5 minutes, until veggies are softened.
Stir in oregano.
Add cannellini beans and chicken broth and season with salt and pepper. Bring to a boil, lower heat to medium low, cover and let simmer for 15 minutes.
Using the back of a spoon or potato masher, mash beans until soup is slightly thickened.
Stir in kale and cook for another 2-3 minutes, or until tender. Garnish with Parmesan cheese and serve with garlic bread if desired.

For the garlic bread dippers
Preheat oven to 400°.
Combine butter, garlic, parsley and Parmesan cheese in a bowl. Spread a good layer onto the bread.
Bake 8-10 minutes (time will vary depending on size of bread). Optional- broil for 1 minute.

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