- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic, dried thyme, dried rosemary, and bay leaf to the pot. Cook for an additional 1-2 minutes until fragrant.
- Pour in the vegetable broth, cannellini beans, and diced tomatoes with their juices. Stir to combine.
- Bring the soup to a simmer. Reduce the heat to low, cover, and let it simmer for 20-25 minutes to allow the flavors to meld together.
- Once the soup has simmered and the vegetables are tender, stir in the chopped spinach. Cook for an additional 2-3 minutes until the spinach wilts.
- Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the Tuscan white bean soup into bowls. Serve hot, garnished with grated Parmesan cheese if desired.
- Enjoy your hearty Tuscan white bean soup with crusty bread on the side for dipping!
This soup is nutritious, satisfying, and full of flavor. It’s a great option for a comforting weeknight dinner or lunch, and leftovers can be stored in the refrigerator for a few days or frozen for longer-term storage.