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 cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups fresh spinach or kale, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil over medium heat in a large pot or Dutch oven.
  2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened.
  3. Stir in the minced garlic, rosemary, and thyme, cooking for 60 seconds until fragrant.
  4. Stir in the tomato paste, coating the vegetables to toast the paste slightly.
  5. Pour in the vegetable broth and the drained white beans. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  6. Using an immersion blender, pulse the soup 3–5 times to liquefy a portion of the beans and thicken the base while leaving some whole beans for texture.
  7. Stir in the chopped spinach or kale and fresh lemon juice, cooking for 1-2 minutes until the greens are wilted.
  8. Adjust salt and pepper to taste and garnish with fresh parsley if desired.