Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 2 cups fresh baby spinach
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat in a pot. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic, oregano, and cumin, cooking for 1 minute until fragrant.
  3. Pour in the drained white beans and vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer for 10–12 minutes.
  4. Using an immersion blender, pulse the soup 3–5 times to crush about 1/3 of the beans, creating a creamy consistency while leaving some whole.
  5. Stir in the baby spinach and cook for 2 minutes until wilted.
  6. Remove from heat. Stir in the fresh lemon juice, lemon zest, and chopped parsley. Season with salt and pepper to taste.