Heat a large heavy-bottomed pot over medium heat. Add 2 tbs olive oil and 1 tbs butter. When the butter has melted and begins to foam, add the diced onion, carrot, and celery. Sweat the vegetables, stirring occasionally, until the onion is translucent and vegetables are softened, about 6–8 minutes.

Add garlic and flour

Stir in the minced garlic and cook 30–45 seconds until fragrant. Sprinkle in 1 tbs all-purpose flour and cook, stirring constantly, 1 minute to remove the raw flour taste.

Deglaze

Pour in 1 tbs dry white wine (if using) to deglaze the pot, scraping any browned bits off the bottom. Let the wine reduce by half, about 1–2 minutes.

Add liquids and tomatoes

Add 900 ml chicken or vegetable stock and 400 g crushed tomatoes. Stir to combine, bring to a gentle simmer over medium-high heat.

Season and simmer

Add 8 torn basil leaves, 1 tsp dried oregano, 1.5 tsp salt, and 1/2 tsp freshly ground black pepper. Reduce heat to low and simmer, partially covered, for 20 minutes to allow flavors to meld.

Optional Add-ins

Add beans and pasta (if using)

If using cannellini beans and small pasta, stir the drained 240 g beans into the simmering soup. Add 60 g uncooked small pasta and continue simmering until the pasta is al dente, about 8–10 minutes (time depends on pasta). If not using pasta, add beans and simmer 4–5 minutes until heated through.

Add quick greens

If using baby spinach, stir in 60 g chopped spinach during the last 2 minutes of cooking until wilted.

Adjust brightness

Stir in 1/2 tsp lemon zest (if using) to brighten flavors and taste for final seasoning, adjusting salt and pepper as needed.

Finish & Serve

Remove the pot from heat. For a smooth soup (if desired), use an immersion blender to purée up to half the soup for a creamier texture while leaving some chunks; alternatively, purée the whole pot in batches in a blender (careful with hot liquid). Return to pot and rewarm gently.

Ladle soup into warmed bowls. Drizzle each bowl with 1 tsp extra-virgin olive oil, sprinkle with grated Parmesan (about 30 g divided) if desired, and top with freshly torn basil or parsley leaves. Serve with crusty bread slices.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop; add a splash of stock or water if too thick.