• White Beans: Ideally use canned cannellini beans for their creamy texture and mild flavor. If you can't find them, great northern beans or navy beans work well as substitutes.
• Olive Oil: A good-quality olive oil is key for sautéing and finishing. You can use avocado oil if you prefer a milder taste.
• Onion: A medium yellow or white onion adds sweetness and depth. In a pinch shallots or red onions can be used, but they will slightly alter the flavor profile.
• Garlic: Fresh cloves are best for their robust flavor. If you're out of it,garlic powder can substitute—use about 1/4 teaspoon per clove.
• Carrots and Celery: These vegetables form the classic mirepoix base offering flavor and nutrition. If needed, you can omit one or use bell peppers for a different taste.
• Vegetable Broth: Chicken broth can be used if you're not sticking to a vegetarian recipe or water with a bouillon cube for convenience.
• Fresh Herbs: Rosemary and thyme are essential for that signature Tuscan aroma. For the herbs if you're short on fresh options, dried herbs can certainly do the trick.
• Salt and Pepper: Use these to taste adjusting as the soup cooks to enhance the natural flavors.
• Optional Toppings: Freshly grated Parmesan cheese,a drizzle of olive oil, and red pepper flakes for a hint of spice.

Don't hesitate to add your personal touch to this recipe. It's flexible enough to accommodate your favorite ingredients or whatever you have on hand.