Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 4 cloves (20g) garlic, minced
  • 2 cans (15 oz / 425g each) white cannellini beans, drained and rinsed
  • 6 cups (1.4L) vegetable broth (low sodium)
  • 1 tsp dried Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups (90g) fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1/4 cup (20g) grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp olive oil in your pot over medium heat. Add the diced onion, carrots, and celery; sauté for 5-7 minutes until onions are translucent and carrots soften.
  2. Stir in the minced garlic and red pepper flakes. Cook for 60 seconds until the garlic smells fragrant. Note: Don't let the garlic brown, or it will taste bitter.
  3. Pour in 6 cups vegetable broth and 1 tsp Italian seasoning. Bring to a gentle boil, then immediately reduce heat to low.
  4. Add the rinsed cannellini beans. Use an immersion blender to pulse 3-4 times until the broth looks opaque and slightly thickened.
  5. Simmer for 10 minutes until the flavors merge and the beans are hot.
  6. Stir in 3 cups of fresh baby spinach. Cook for 2 minutes until the greens are wilted and bright green.
  7. Turn off the heat. Stir in 1 tbsp lemon juice and 2 tbsp chopped parsley.
  8. Add 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning as needed.
  9. Ladle into bowls and top with 1/4 cup grated Parmesan cheese.