Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes or until the vegetables start to soften and the onion becomes translucent.

Add the Garlic and Seasonings: Stir in the minced garlic, thyme, rosemary, and smoked paprika. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Add the Tomatoes and Broth: Pour in the fire-roasted diced tomatoes (including the juices) and the vegetable or chicken broth. Stir well to combine. Bring the mixture to a gentle boil.

Add the Beans and Simmer: Once boiling, add the drained and rinsed white beans. Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld.

Add the Greens (Optional): If you’re adding baby spinach or kale, stir it into the pot in the last few minutes of cooking until the greens are wilted.

Finish with Lemon Juice: Just before serving, add a splash of lemon juice to brighten up the flavors. Season with salt and black pepper to taste.

Garnish and Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread or toast on the side for a complete meal.