Creating the Best Tuscan White Bean Soup is straightforward when you follow these steps:

1. Rinse Beans: If using dried beans, rinse them under cold water and soak them overnight. Drain and set aside. If using canned beans, simply rinse and set aside.

2. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, sautéing for about 3 minutes until translucent.

3. Add Garlic and Vegetables: Add minced garlic, diced carrots, and celery to the pot. Cook for about 5-7 minutes, allowing the vegetables to soften.

4. Stir in Herbs: Add chopped rosemary, thyme, bay leaf, salt, and pepper to the mixture. Stir well to coat vegetables with herbs.

5. Add Beans and Broth: If using dried beans, add the rinsed beans and pour in the vegetable broth. If using canned beans, add them after the broth.

6. Simmer Soup: Bring the mixture to a boil, then reduce heat and let it simmer for about 45 minutes. If using dried beans, check for doneness; they should be tender and fully cooked.

7. Incorporate Tomatoes: In the last 10 minutes of cooking, add the diced tomatoes (with juices) to the soup for added flavor.

8. Adjust Seasoning: Taste the soup and adjust salt, pepper, and additional fresh herbs as necessary. Remove the bay leaf before serving.

9. Blend for Creaminess (Optional): For a creamier texture, use an immersion blender to blend a portion of the soup, then stir it back in.

10. Resting Time: Let the soup rest for about 15 minutes off the heat, allowing the flavors to meld beautifully.