Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups low-sodium vegetable broth
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 3 cups fresh baby spinach, chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes until the vegetables are softened and the onions are translucent. Stir in the garlic, oregano, and red pepper flakes, cooking for 60 seconds until fragrant.
  2. Stir in the tomato paste, coating the vegetables. Pour in the broth and add the bay leaf. Increase heat to bring the liquid to a gentle boil, then reduce to a simmer for 10 minutes to meld the flavors.
  3. Add the drained cannellini beans. Use an immersion blender to pulse the soup 3–4 times—do not over-blend—until the broth is creamy and opaque but some whole beans remain. Simmer for another 10 minutes.
  4. Remove the bay leaf. Stir in the spinach and cook for 2 minutes until the greens are wilted. Turn off the heat and stir in the lemon juice and fresh parsley.