One Pot Tuscan White Bean Soup

Heat a glug of extra virgin olive oil in a large, deep pot over medium heat. Add the onion, garlic, carrots, and celery with a pinch of salt and sauté for 6–8 minutes, stirring frequently, until the onion becomes soft and translucent and the carrots begin to soften.

Stir in the dried oregano, thyme, rosemary, tomato paste, and optional chilli flakes. Cook, stirring constantly, for about 30 seconds until fragrant and the paste darkens slightly.

Add the cooked cannellini beans, chickpeas, and warm vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Cook for 10 minutes, or until the carrots are tender and the soup has thickened slightly; add extra broth if a thinner consistency is desired.

Remove the pot from the heat. Stir in the baby spinach and nutritional yeast, allowing the spinach to wilt for about 1 minute. Taste and season with salt and black pepper as needed.

Ladle the soup into bowls. Garnish each serving with chopped parsley, a squeeze of fresh lemon juice, and an additional pinch of chilli flakes if desired. Serve with slices of seeded bread on the side for dunking.