Scale

For the Soup:

2 tablespoons olive oil

1 small onion, diced

4 cloves garlic, minced

2 carrots, diced

2 celery stalks, chopped

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon red pepper flakes (optional)

1 can (14.5 oz) diced tomatoes, undrained

4 cups vegetable or chicken broth

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed

1 bay leaf

2 cups fresh spinach or kale, chopped

Juice of ½ lemon

Fresh parsley for garnish

Grated Parmesan cheese for serving (optional)

Prepare the Ingredients:

Heat olive oil in a large pot over medium heat.

Add diced onion, carrots, and celery. Sauté for 5-6 minutes until softened.

Stir in minced garlic, salt, black pepper, oregano, thyme, and red pepper flakes (if using). Cook for 1 more minute until fragrant.

Simmer the Soup:

4. Add diced tomatoes with their juices, vegetable or chicken broth, white beans, and bay leaf. Stir well to combine.

5. Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes, allowing flavors to meld.

Finish the Soup:

6. Stir in chopped spinach or kale and cook for another 2-3 minutes until wilted.

7. Remove the bay leaf and stir in fresh lemon juice for brightness.

Serve:

8. Ladle into bowls, garnish with fresh parsley, and sprinkle with grated Parmesan cheese if desired. Enjoy warm with crusty bread!