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
  • 1 bay leaf
  • 3 cans (15 oz / 425g each) cannellini beans, drained and rinsed
  • 6 cups low-sodium vegetable broth
  • 2 tbsp tomato paste
  • 3 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp of olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking for 5–7 minutes until the onions are translucent and carrots have softened.
  2. Stir in the minced garlic, dried oregano, and bay leaf, cooking for 60 seconds until fragrant.
  3. Add the tomato paste and cook for 2 minutes to deepen the color and remove the raw taste.
  4. Pour in the vegetable broth, bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  5. Add the drained cannellini beans. Use an immersion blender to pulse the soup 3–5 times, creating a creamy texture without over-blending.
  6. Stir in the baby spinach (or kale) until wilted. Remove the bay leaf.
  7. Stir in the fresh lemon juice and chopped parsley. Drizzle with the remaining 2 tbsp of extra virgin olive oil before serving.