Ingredients:

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

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing for 6-8 minutes until onions are translucent and carrots have softened.
  2. Stir in minced garlic and dried oregano, cooking for 60 seconds until fragrant.
  3. Pour in vegetable broth and add drained cannellini beans and the bay leaf. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15-20 minutes.
  4. Use a potato masher to crush approximately 10-15% of the beans directly in the pot, stirring them back in to create a creamy consistency.
  5. Turn off the heat. Stir in the chopped spinach and let the residual heat wilt the greens for 2 minutes.
  6. Stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper as needed.