Description
A velvety, comforting Italian-inspired soup featuring creamy cannellini beans, aromatic garlic, and fresh spinach. Perfectly balanced with a hint of lemon for a bright, healthy dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 2 cans (15oz) cannellini beans, drained and rinsed
- 3 cups fresh baby spinach
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and carrots; sauté for 5-7 minutes until softened.
- Stir in minced garlic and oregano, cooking for 1 minute until fragrant.
- Pour in vegetable broth and bring to a gentle simmer for 10 minutes.
- Add most of the cannellini beans and simmer for 5 minutes.
- Remove 1 cup of the soup (beans and broth) and blend until smooth, then stir back into the pot.
- Stir in baby spinach until just wilted.
- Finish with lemon juice, salt, and pepper. Serve hot.