Tuscan White Bean Soup
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 can (14 oz) diced tomatoes (with juices)
- 4 cups vegetable broth (or chicken broth)
- 2 cans (15 oz each) white beans (like cannellini or great northern), drained and rinsed
- 2 cups kale or spinach, chopped
- Salt and pepper to taste
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)

Instructions:
1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
2. Add Garlic and Herbs: Stir in the minced garlic, thyme, and rosemary. Cook for an additional minute until fragrant.
3. Add Tomatoes and Broth: Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a simmer.
4. Add Beans: Stir in the white beans and let the soup simmer for about 10-15 minutes to allow the flavors to meld.
5. Add Greens: Add the chopped kale or spinach to the pot and cook for another 5 minutes, until the greens are wilted and tender.
6. Season: Taste the soup and season with salt and pepper as needed.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley or basil. If desired, sprinkle with grated Parmesan cheese before serving.