# What You’ll Need:
→ 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 ounces 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 - 1/2 teaspoon crushed red pepper flakes, optional
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges, optional for serving
# How-To:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 6 to 7 minutes, until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add cannellini beans, vegetable broth, thyme, rosemary, bay leaf, red pepper flakes if using, salt, and pepper. Bring to a simmer.
04 - Simmer uncovered for 20 minutes, stirring occasionally.
05 - Remove the bay leaf from the pot.
06 - Using a potato masher or the back of a spoon, mash some of the beans in the pot to thicken the soup slightly.
07 - Stir in spinach and cook for 2 to 3 minutes, until wilted and vibrant green.
08 - Taste and adjust seasoning as needed.
09 - Ladle into bowls, garnish with fresh parsley and a squeeze of lemon juice if desired.
