Tuscan Bean Soup

• ¼ 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
• 9oz (250g) spinach, sliced
• Salt and freshly ground black pepper
• 8 slices Italian bread
• 2 tbsp grated Parmesan (optional), for serving

Prepare ahead:This soup is best made ahead and reheated.

1. Heat the oil in a soup pot over medium-low heat. Add the onion, carrots, and leek and cook until softened but not colored. Add the garlic and cook for 1 minute. Add the stock, tomatoes and their juices, and tomato paste.

2. In a bowl, mash half the beans with a fork and stir into the pot. Bring to a boil over high heat. Return the heat to medium-low and simmer for 30 minutes.

3. Add the remaining beans and spinach and simmer for 30 minutes more.

4. Place a slice of bread in each soup bowl. Ladle in the soup, and, if you like, top with a sprinkling of Parmesan.