# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 4 cups fresh baby spinach, roughly chopped
→ Beans & Broth
07 - 2 cans (15 oz each) cannellini beans, drained and rinsed
08 - 4 cups low-sodium vegetable broth
→ Flavorings
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 bay leaf
12 - 0.5 teaspoon crushed red pepper flakes
13 - Salt and freshly ground black pepper to taste
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges for serving
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 6 to 7 minutes until vegetables are softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cannellini beans, vegetable broth, dried thyme, dried rosemary, bay leaf, red pepper flakes, salt, and black pepper. Bring mixture to a simmer.
04 - Simmer uncovered for 20 minutes, stirring occasionally to ensure even cooking and flavor development.
05 - Remove and discard the bay leaf from the pot.
06 - Using a potato masher or the back of a spoon, gently mash some of the beans in the pot to thicken the soup slightly while maintaining its rustic texture.
07 - Stir in fresh spinach and cook for 2 to 3 minutes until wilted and vibrant green.
08 - Taste the soup and adjust salt, pepper, and herb seasonings as needed to balance flavors.
09 - Ladle soup into bowls and garnish with fresh chopped parsley and a squeeze of lemon juice if desired.
