Tuscan White Bean Soup

🌿 Ingredients (serves 4)

• 2 tbsp olive oil

• 1 small onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 4 cloves garlic, minced

• 1½ tsp dried thyme or Italian seasoning

• ¼ tsp chili flakes (optional)

• 2 cans (400 g each) cannellini or white beans, drained & rinsed

• 4 cups vegetable broth

• 1 cup canned crushed tomatoes (optional, for color)

• Salt & black pepper, to taste

• 2 cups fresh spinach or kale

• 1 tbsp lemon juice

🍳 Instructions

1. Sauté veggies
   Heat olive oil in a pot. Cook onion, carrots, and celery for 5–6 minutes until soft.
   Add garlic, thyme, and chili flakes; cook 30 seconds.

2. Simmer
   Add beans, broth, and tomatoes (if using). Bring to a gentle boil, then simmer 15 minutes.

3. Creamy texture (optional)
   Mash or blend 1 cup of soup, then stir back in for a thicker, creamy consistency.

4. Finish
   Stir in spinach and cook 2 minutes until wilted.
   Add lemon juice, salt, and pepper.

5. Serve
   Drizzle with olive oil and serve hot.