Ingredients:

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

Instructions:

  1. Heat the olive oil over medium-high heat. Add the diced onion, carrots, and celery and sauté for 5–7 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Pour in the drained cannellini beans, vegetable broth, dried oregano, smoked paprika, salt, and black pepper.
  4. Bring the mixture to a boil, then reduce the heat to a simmer.
  5. While simmering, use a potato masher to crush about one-quarter of the beans against the side of the pot to release natural starches.
  6. Continue simmering for 15 minutes until the broth is velvety and thickened.
  7. Stir in the baby spinach and olives, cooking for approximately 2 minutes until the greens are wilted.
  8. Remove the pot from heat and stir in the fresh lemon juice and chopped parsley.