Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a large pot, heat olive oil over medium heat for about 2-3 minutes until it shimmers.
- Add diced onion and sauté for 5 minutes until translucent.
- Mix in minced garlic, diced carrot, and chopped celery; cook for another 5 minutes.
- Stir in crushed tomatoes, cannellini beans, and vegetable broth, along with dried basil and oregano.
- Bring the mixture to a gentle boil.
- Lower the heat and let the soup simmer uncovered for 20 minutes.
- Introduce fresh spinach and lemon juice, and cook for an additional 5 minutes.
- Taste and adjust seasoning as needed.
- Ladle the soup into bowls and optionally top with grated Parmesan cheese.
Nutrition
Notes
Feel free to swap in your favorite veggies or spices for a personalized touch.
