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 tbsp tomato paste
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 2 medium gold potatoes, peeled and cubed
  • 1 cup fresh baby spinach or kale, chopped
  • 1 medium zucchini, diced
  • 8 cups low-sodium vegetable broth
  • 1/2 cup dry white wine
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • kosher salt to taste
  • black pepper to taste
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium heat. Add onion, carrots, and celery, stirring frequently for 7–9 minutes until the vegetables are translucent and smell fragrant.
  2. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep mahogany color.
  3. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
  4. Add the vegetable broth, cubed potatoes, and dried herbs. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes until the potatoes are fork-tender.
  5. Stir in the drained cannellini beans and zucchini, simmering for an additional 5 minutes.
  6. Turn off the heat and fold in the baby spinach until wilted. Stir in the lemon juice and fresh parsley just before serving.