Tuscan White Bean Soup Recipe (Hearty Italian)

cucinabyelena.com

Rolanda Bynum

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

3 tablespoons extra virgin olive oil

1 onion, chopped

1 small shallot, chopped

2 large carrots, peeled and chopped

2 celery stalks, chopped

2 cloves garlic, minced

1 teaspoon dried rosemary

1 teaspoon dried thyme

½ teaspoon dried oregano

2 bay leaves

6 cups vegetable or chicken broth

2 cups fresh spinach or kale, chopped

Salt and black pepper to taste

Red Pepper flakes for serving

Grated Parmesan cheese (optional, for serving)

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