Ingredients
For the Soup 🍲
- 2 tbsp olive oil 🫒
- 1 onion, diced 🧅
- 2 carrots, diced 🥕
- 2 celery stalks, chopped 🌿
- 3 cloves garlic, minced 🧄
- 1 tsp dried rosemary 🌿
- 1 tsp dried thyme 🍃
- ½ tsp red pepper flakes (optional for a little heat) 🔥
- 4 cups vegetable or chicken broth 🍵
- 2 cans white beans (cannellini), drained & rinsed 🫘
- 1 can diced tomatoes (14 oz), with juice 🍅
- 2 cups baby spinach or kale, chopped 🥬
- Salt & black pepper, to taste 🧂
- ½ lemon, juiced 🍋
For Serving 🥖
Crusty bread for dipping 🥖
Grated Parmesan cheese (optional) 🧀
Extra olive oil for drizzling 🫒
Execution
Sauté the Veggies:
Heat olive oil in a large pot over medium heat.
Add onions, carrots, and celery, cooking until soft (5-7 minutes).
Stir in garlic, rosemary, thyme, and red pepper flakes, cooking for 30 seconds until fragrant.
Simmer the Soup:
Pour in broth, white beans, and diced tomatoes.
Bring to a boil, then reduce heat and let simmer for 15 minutes, stirring occasionally.
Add the Greens & Finish:
Stir in spinach or kale, letting it wilt.
Squeeze in fresh lemon juice, season with salt and black pepper to taste.
Serve & Enjoy!
Ladle into bowls, drizzle with olive oil, and sprinkle with Parmesan cheese.
Serve with warm crusty bread for dipping!
Additional tips
- Want it extra creamy? Blend half the soup and stir it back in for a richer texture!
