1. Sauté Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Add Carrots and Celery:
Stir in the sliced carrots and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add Tomatoes and Broth:
Pour in the diced tomatoes (with their juices) and the vegetable or chicken broth. Stir to combine.
4. Add Beans and Seasonings:
Add the drained and rinsed cannellini beans to the pot. Stir in the dried rosemary, thyme, basil, and oregano. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Simmer the Soup:
Let the soup simmer for about 20-25 minutes, until the vegetables are tender and the flavors have melded together.
6. Add Greens:
Stir in the chopped spinach or kale. Let the greens cook for about 2-3 minutes, until they are wilted and tender.
7. Serve:
Ladle the hot soup into bowls. Sprinkle with grated Parmesan cheese if desired and garnish with fresh parsley or basil. Serve with crusty bread for a complete meal.
Tips for Success
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