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Tuscan Bean Soup

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soups lunch italian

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Ingredients

1⁄4 cup extra virgin olive oil, plus more for serving

1 onion, chopped

2 carrots, sliced

1 leek, white and pale green parts only, sliced

2 garlic cloves, chopped

1 quart (1 liter) chicken stock

one 14.5oz (411g) can chopped tomatoes

1 tbsp tomato paste

one 15oz (420g) can white kidney (cannellini) beans, drained and rinsed

9 oz (250g) spinach, sliced

salt and freshly ground black pepper

8 slices italian bread

2 tbsp grated parmesan (optional), for serving

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