Tuscan Ribolita

photo credit: www.recipeshubs.com/ribollita-soup/39976

1-2 T olive oil
1 large onion, diced
3 carrots, diced
3 stalks celery, diced
4 cloves garlic, minced
½ tsp dried rosemary
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 quart chicken stock
15 oz cannellini beans (or another white bean)
1 cup packed baby spinach or kale, finely chopped

Add oil to a large pot and then saute the onions, carrots, and celery on medium heat until the onions are translucent.  Add the garlic and rosemary and cook for 30 seconds more.  Add the chicken stock and bring to a quick simmer.  Reduce the heat, cover the pot, and simmer slowly for 20 mins to combine the flavors.  Add the cannellini beans and spinach to the pot and stir until warmed. When serving, sprinkle Parmesan cheese on top of the bowls of soup if desired.