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.
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I’m making this recipe for the 3rd time this month
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Never throw away this part of bananas: that’s why it’s worth gold in the house.
I’m embarrassed by how much I love this dish, but it’s too good not to share.
