In Tuscan country kitchens, it was once customary to keep a pot of hearty bean soup simmering on the stovetop, ready for family members or guests who dropped by. Today, our savory starter makes it easy to enjoy this classic at home. We've combined cannellini beans, dry white wine and garlic with a medley of garden favorites: San Marzano tomatoes, carrots, celery, onions and red bell peppers. Just add chicken broth, simmer and serve with crusty bread. For an easy one-pot meal, enrich the soup with cooked Italian sausage or macaroni.