For the Soup:

• 1 tablespoon olive oil
• 1 lb chicken breast or Italian sausage (or both), diced or crumbled
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 4 cups chicken broth (or vegetable broth for a lighter version)
• 1 can (14.5 oz) diced tomatoes
• 2 cups baby spinach (or kale, chopped)
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional, for creaminess)

For Garnish:

• Freshly grated Parmesan cheese (optional)
• Fresh parsley or basil (optional)