If you think this soup is delicious on the day you make it, just wait until you've chilled and reheated it! The ingredients I used are in the “show more” section below. Thank you for watching.

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Tuscan Bean Soup
Ingredients for about 8 servings
2 tablespoons olive oil
1 large onion, roughly diced
23 celery stalks, sliced
3 medium carrots, sliced
½ teaspoon salt or to taste
23 cloves of garlic, roughly diced
Grinds of black pepper – ¼ teaspoon or to taste
2 15.5ounce cans cannellini beans, drained and rinsed
4 cups chicken (or vegetable) stock
1 teaspoon Italian seasoning
Baby arugula leaves 4 handfuls (about 4 cups)