Tuscan White Bean Soup

1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Add the Tomatoes and Broth:
Add the diced tomatoes (with their juices) and vegetable broth to the pot.

Stir in the dried thyme, rosemary, smoked paprika (if using), and red pepper flakes.
3. Add the White Beans:
Stir in the drained and rinsed white beans.
Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 20-25 minutes, allowing the flavors to meld.
4. Add the Greens:
Stir in the fresh spinach or kale and let it wilt for 2-3 minutes.
Taste the soup and adjust seasoning with salt and black pepper as needed.
5. Serve:
Ladle the soup into bowls and garnish with fresh parsley, grated Parmesan, or a drizzle of olive oil.
Serve warm with crusty bread or a side salad for a complete meal.
Tips:
Creamy Option: Blend half of the soup with an immersion blender or regular blender for a creamier texture while keeping some of the beans whole.
Protein Boost: Add cooked sausage, shredded chicken, or pancetta for extra protein.
Make Ahead: The flavors deepen as the soup sits, so it’s great for meal prep. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Enjoy your Tuscan White Bean Soup—a nourishing and satisfying dish with classic Italian flavors!