**Ingredients:**
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 large carrots, sliced
– 2 celery stalks, sliced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable or chicken broth
– 3 cans (15 oz each) cannellini beans, drained and rinsed
– 1 teaspoon dried rosemary
– 1 teaspoon dried thyme
– 1 teaspoon dried basil
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
– 2 cups fresh spinach or kale, roughly chopped
– 1/4 cup grated Parmesan cheese (optional)
– Fresh parsley or basil for garnish (optional)
– Crusty bread for serving
**Instructions:**
1. **Sauté Vegetables:** Heat olive oil in a large pot over medium heat. Cook chopped onion until translucent, about 5 minutes. Add garlic and cook for another 1-2 minutes.
2. **Add Carrots and Celery:** Stir in sliced carrots and celery. Cook for about 5 minutes until vegetables begin to soften.
3. **Add Tomatoes and Broth:** Pour in diced tomatoes with their juices and broth. Stir to combine.
4. **Add Beans and Seasonings:** Add beans, rosemary, thyme, basil, and oregano. Season with salt and pepper. Bring to a boil, then reduce to a simmer.
5. **Simmer the Soup:** Simmer for 20-25 minutes until vegetables are tender.
6. **Add Greens:** Stir in spinach or kale and cook for 2-3 minutes until wilted.
7. **Serve:** Ladle soup into bowls, sprinkle with Parmesan if desired, and garnish with parsley or basil. Serve with crusty bread.
Enjoy