Hearty vegetable and legume soup (Print Version)

# Ingredients:

01 - 4 medium potatoes, peeled and diced
02 - 2 cans (15 oz each) of white beans (cannellini or great northern beans), drained and rinsed
03 - 1 medium onion, diced
04 - 2 carrots, peeled and chopped
05 - 2 celery stalks, chopped
06 - 3 cloves garlic, minced
07 - 4 cups vegetable broth (or chicken broth for non-vegetarian version)
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - Salt and pepper to taste
11 - 2 tablespoons olive oil
12 - 1/2 cup heavy cream (optional, for a creamier texture)
13 - 2 cups spinach or kale (optional, for added greens)

# Instructions:

01 - In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.
02 - Stir in the minced garlic, thyme, and rosemary. Cook for another 1-2 minutes, until fragrant.
03 - Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.
04 - Once the potatoes are tender, add the drained and rinsed beans to the pot. Stir to combine and let the soup simmer for another 10 minutes, allowing the flavors to meld together.
05 - If you prefer a smoother soup, use an immersion blender to blend a portion of the soup, leaving some chunks for texture. Alternatively, you can blend part of the soup in a regular blender and return it to the pot.
06 - If you're using heavy cream, stir it in now, allowing it to heat through for a few minutes.
07 - Taste the soup and adjust the seasoning with salt and pepper. You can also add extra herbs if desired.
08 - If you're using spinach or kale, stir it in during the last few minutes of cooking, letting it wilt into the soup.
09 - Ladle the soup into bowls, and garnish with a sprinkle of fresh herbs or a dollop of sour cream, if desired. Serve with crusty bread for dipping.

# Notes:

01 - Potatoes add a creamy, comforting base to the soup and help thicken it as it cooks.
02 - White beans like cannellini or great northern beans provide protein and fiber, making the soup more filling and nutritious.
03 - Adding cream gives the soup a velvety texture and richness, but you can skip it for a lighter version.

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