# What You 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 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 - 1/2 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
# How to Cook:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 6-7 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cannellini beans, vegetable broth, dried thyme, dried rosemary, bay leaf, crushed red pepper flakes, salt, and black pepper. Bring to a simmer.
04 - Simmer uncovered for 20 minutes, stirring occasionally.
05 - Remove the bay leaf. Using a potato masher or the back of a spoon, mash some of the beans in the pot to achieve a slightly thickened consistency.
06 - Stir in chopped spinach and cook for 2-3 minutes until wilted and bright green.
07 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley and a squeeze of lemon juice.
