Remove the bay leaf from the soup and discard it.
Add the chopped fresh spinach or kale to the pot. Stir and cook until the greens wilt, which should take just a couple of minutes.
Stir in the lemon juice to brighten up the flavors.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve the Tuscan white bean soup hot, garnished with grated Parmesan cheese (if desired) and a sprinkle of fresh parsley.
This was the bomb at the BBQ – my sister made it and folks couldn’t stop asking about how it’s made.
Crispy Fried Zucchini Recipe
Tasty Potato and Onion Gratin
When these came out of the oven, my hubby couldn’t help but eat 6 all own his own!
Vinegar in the toilet solves an annoying and very common problem: try it now
SEAFOOD MAC AND CHEESE