Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 5 oz fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1 tbsp nutritional yeast

Instructions:

  1. Heat the olive oil in a pot over medium heat. Add the diced onion and cook until translucent.
  2. Stir in the minced garlic and dried thyme, sautéing for about 30 seconds until fragrant.
  3. Pour in the vegetable broth and stir in the drained cannellini beans. Bring to a gentle boil, then reduce heat to a simmer for 5–7 minutes.
  4. Using an immersion blender directly in the pot, pulse the mixture until about half the beans are liquefied and the soup is thick and opaque.
  5. Remove the pot from the heat. Stir in the baby spinach one handful at a time until wilted by the residual heat.
  6. Stir in the lemon juice and nutritional yeast just before serving.