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Ingredients
Scale
- 1 bunch fresh 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, plus more for serving
- Kosher salt, to taste
- Black pepper, to taste
- 4 cups (32 ounces) vegetable broth
- 2 cans Cannellini beans, drained and rinsed
- 2 heaping cups fresh spinach
- 1/4 cup chopped fresh dill, stems removed
- 2 tablespoons white wine vinegar
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sauté onions and garlic for 3 to 5 minutes until fragrant.
- Stir in tomato paste, carrots, celery, and parsley stems, cooking for an additional 5 minutes.
- Add vegetable broth and Cannellini beans, bringing to a boil.
- Reduce heat and simmer for 20 minutes until soft.
- Blend half the soup for a chunky texture if desired.
- Mix in spinach, parsley leaves, dill, and white wine vinegar.
- Serve warm, garnished with olive oil and red pepper flakes.
Notes
Use fresh herbs for the best flavor.
Adjust spice levels according to your taste.
Add vegetable broth if the soup thickens too much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg