Tuscan White Bean Soup

**Ingredients:**

– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable or chicken broth
– 2 cans (15 oz each) cannellini beans, drained and rinsed
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes (optional)
– Salt and pepper to taste
– 4 cups fresh spinach leaves (or kale)
– 1/4 cup grated Parmesan cheese (plus more for serving)
– 1/2 cup heavy cream or half-and-half (optional for creaminess)

**Instructions:**

1. **Sauté the Vegetables:**
– In a large pot, heat the olive oil over medium heat.
– Add the chopped onion, diced carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened.
– Add the minced garlic and cook for another 1-2 minutes until fragrant.

2. **Add the Tomatoes and Broth:**
– Stir in the diced tomatoes (with their juice), thyme, oregano, and crushed red pepper flakes.
– Pour in the vegetable or chicken broth and bring the mixture to a boil.

3. **Add the Beans and Simmer:**
– Stir in the drained cannellini beans.
– Reduce the heat and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.

4. **Finish the Soup:**
– Add the fresh spinach leaves and stir until they wilt into the soup.
– Stir in the grated Parmesan cheese and heavy cream if using, and season the soup with salt and pepper to taste.

5. **Serve:**
– Ladle the soup into bowls and top with additional grated Parmesan and freshly ground black pepper.
– Serve with crusty bread or a side salad.

This Tuscan White Bean Soup is a perfect combination of creamy beans, fresh greens, and savory tomatoes, creating a comforting and nourishing dish. Enjoy!