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Heat oil in large pot over medium heat. Add carrot and celery; saute until starting to soften, about 5 minutes. Add cooking liquid, beans, tomatoes with juice, 3 tablespoons cheese, garlic, and Italian seasoning. Simmer, uncovered, 30 minutes. Puree 2 cups soup in blender. Return puree to pot. Ladle soup into bowls; top with toasts. Drizzle truffle oil over; sprinkle with cheese.
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Tuscan white beans — ribollita, pasta e fagioli, cassoulet
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Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups