Tuscan White Bean Soup

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 large carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
4 cups vegetable broth (or chicken broth for a non-vegetarian version)
2 cups cooked white beans (cannellini or great northern beans), drained and rinsed
4 cups kale, chopped (or spinach as an alternative)
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese, optional for serving

In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 1-2 minutes, allowing the garlic to release its aroma.
Add the diced carrots, celery, and red bell pepper to the pot.
Cook for 5-7 minutes, stirring occasionally until the vegetables begin to soften. This process enhances the flavor of the soup by allowing the vegetables to release their natural sweetness.
Add the cherry tomatoes, rosemary, and thyme to the pot. The fresh herbs infuse the soup with a classic Tuscan flavor.
Cook for about 3 minutes, allowing the tomatoes to soften and release their juices.
Pour in the vegetable broth (or chicken broth if using) and add the white beans.
Stir everything well, bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes. This simmering time allows the flavors to meld and develop a rich taste.
Stir in the chopped kale and cook for an additional 5 minutes, until the kale becomes tender.
Season the soup with salt and pepper to taste. The kale adds a nutritious green element, while its slightly bitter taste balances the sweetness of the carrots and bell pepper.
Ladle the soup into bowls and garnish with fresh parsley.
For an added touch, sprinkle with grated Parmesan cheese if desired.

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