Directions:

For the soup:

3 tablespoons olive oil
2 medium carrots, thickly sliced
1 large onion, coarsely chopped
1 rib celery, coarsely chopped
1 clove garlic, finely chopped
3 sprigs fresh oregano
1/4 teaspoon salt
Black pepper, to taste
2 (15-ounce) cans cannellini beans, or other small white beans, drained and rinsed
5 cups chicken stock or vegetable stock
4 cups baby kale or baby spinach, stems removed if tough
1 tablespoon chopped fresh oregano, for garnish
Olive oil, to serve
Extra grated Parmesan, to serve
For the parmesan toasts:

1/2 baguette, thinly sliced
Olive oil
1/2 cup grated Parmesan

Method
Cook the vegetables:
In a soup pot, heat the olive oil. When it is hot, add the carrots, onion, celery, garlic, fresh oregano sprigs, salt, and pepper. Cook, stirring often, for 10 minutes until the vegetables look softened and the onions turn translucent.

Tuscan Bean Soup
Sheryl Julian
Prepare the beans:
On a plate, mash 1/2 cup of the beans with a fork or potato masher. Add them to the vegetables in the pot. Cook, stirring, for 2 minutes.

Tuscan Bean Soup
Sheryl Julian
Tuscan Bean Soup
Sheryl Julian
Simmer the soup:
Add the remaining beans to the pot and stir well. Stir in the chicken stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful.

Discard the oregano sprigs; the leaves will have fallen into the soup. Add additional salt and pepper to taste.

While the soup simmers, make the Parmesan toasts:
Toast the bread until lightly golden on both sides. While the toast is still hot from the toaster, sprinkle with olive oil and cheese. If you have a toaster oven, return them to the toaster for 1 minute to melt the cheese; otherwise, arrange the toasts in a skillet over medium heat, cover, and warm for about 1 minute or until the cheese has melted.

Add the greens to the soup:
Add the kale or spinach to the pot and simmering for another 2 minutes, or just until the greens wilt.