Ingredients
Scale
- Greens & Herbs
- 3 cupspacked baby spinach
- ¼ cupchopped fresh parsley
- 1sprig fresh rosemary, finely chopped
- Vegetables & Aromatics
- 1medium yellow onion, finely diced
- 1medium carrot, diced
- 1celery stalk, diced
- 2garlic cloves, minced
- 1pinch chili flakes or Aleppo pepper
- Soup Base
- 1 tablespoonolive oil
- 4 cupscooked navy beans
- 4 cupsvegetable broth
- 2 tablespoonsfresh lemon juice
- Sea salt and black pepper, to taste
- For Serving (Optional)
- Drizzle of olive oil
- Lemon wedges
- Crusty bread
Instructions
- 1. Start with the Aromatics
- Heat the olive oil in a large soup pot over medium heat.
- Add the diced onion, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until they begin to soften and turn translucent.
- 2. Add Garlic and Herbs
- Stir in the minced garlic, chopped rosemary, and a pinch of chili flakes.
- Sauté for 30 seconds to 1 minute, just until fragrant.
- 3. Add Beans and Broth
- Add the navy beans to the pot and stir to coat with the aromatic mixture.
- Pour in the vegetable broth and mix well. Bring the soup to a gentle boil, then reduce the heat to low.
- Simmer for 10 minutes to let the flavors meld.
- 4. Blend for a Creamy Base
- Using a ladle, transfer half of the soup to a blender.
- Add the lemon juice and blend on high until smooth and creamy.
- Pour the blended portion back into the pot and stir to combine — this will create a naturally velvety texture.
- 5. Add the Spinach
- Stir in the fresh spinach and cook for 2–3 minutes, just until wilted but still bright green.
- Taste and season with sea salt and black pepper as needed.
- 6. Finish and Serve
- Turn off the heat and mix in the chopped parsley for a fresh herbal note.
- Ladle the soup into bowls and drizzle lightly with olive oil.
- Serve warm with lemon wedges and crusty bread on the side.