Description
A hearty Mediterranean soup packed with protein-rich cannellini beans, vibrant spinach, and fresh herbs, perfect for a nourishing weeknight meal.
Ingredients
Scale
- 1 bunch parsley
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 large garlic cloves, minced
- 2 tablespoons tomato paste
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon sweet paprika
- 1/2 teaspoon red pepper flakes (or Aleppo pepper)
- Kosher salt
- Black pepper
- 4 cups (32 ounces) vegetable broth
- 2 cans cannellini beans, drained and rinsed
- 2 heaping cups spinach
- 1/4 cup chopped fresh dill, stems removed
- 2 tablespoons white wine vinegar
Instructions
- Prep the parsley by chopping the leaves and stems separately.
- In a large Dutch oven, heat olive oil over medium-high heat; add onions and garlic, cooking until fragrant.
- Stir in tomato paste, carrots, celery, and chopped parsley stems; season and cook until softened.
- Add vegetable broth and beans; bring to a boil for about 5 minutes.
- Lower the heat, cover partially, and simmer for about 20 minutes.
- Partially blend the soup for a creamier texture, if desired.
- Stir in spinach and cover for 1-2 minutes until wilted; add parsley leaves, dill, and vinegar.
- Ladle into bowls and finish with olive oil and red pepper flakes before serving.
Notes
This soup tastes even better the next day; consider making it ahead for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg