TOSCAN VEGETABLE SOUPE

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2 tbs olive oil
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
4 cups (2.37 dl) vegetable broth
1 can (14 ounces / 400 g) diced tomatoes
1 can (14 ounces / 400g) white beans (cannellini or great northern beans), drained and rinsed
1 teaspoon dried Italian seasoning (or a mixture of dried basil, oregano, and thyme)
Salt and black pepper to taste
Grated Parmesan cheese (optional, for garnish)

Heat olive oil in a large pot over medium heat. Add chopped onion and carrots. Sauté for about 5 minutes until they begin to soften. Add minced garlic and continue to sauté for another minute until fragrant.
Pour in the diced tomatoes (with their juice) and white beans. Stir well. Add vegetable broth and dried Italian seasoning (or a mixture of dried herbs). Season with salt and black pepper to taste.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the vegetables are tender.
Ladle the simplified Tuscan vegetable soup into bowls. Optionally, garnish with grated Parmesan cheese before serving.

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