Tuscan soup

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Wash the dried beans thoroughly, cover them with water, and let them soak overnight.
Drain the excess water from the beans, transfer them to a pot, add 1 teaspoon of salt, cover with water, and cook until done.
Boil the diced potatoes with 700 ml of water.
In a pan, add the oil along with the butter and sauté the chopped onion with the mashed garlic.
Add the diced carrots and celery, sauté for 4-5 minutes.
Pour the tomato juice, season with salt and your favorite spices. Simmer over low heat for 10 minutes.
Add the sautéed vegetables and drained beans over the boiled potatoes, mix well, Add the spinach and simmer for 5-7 minutes.
Before serving, add the chopped parsley and enjoy with croutons. Enjoy!