Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, smashed and minced
  • 2 medium carrots, small dice
  • 1 stalk celery, finely sliced
  • 29 oz fire-roasted diced tomatoes (two 14.5 oz cans, undrained)
  • 30 oz cannellini beans (two 15 oz cans, rinsed and drained)
  • 4 cups low-sodium vegetable or chicken broth
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 pinch red pepper flakes
  • 1 parmesan rind (approx. 2 inches)
  • 2 cups fresh baby spinach
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp lemon juice
  • Sea salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until translucent.
  2. Stir in minced garlic, smoked paprika, and oregano. Cook for 60 seconds until fragrant.
  3. Add undrained fire-roasted tomatoes, broth, drained beans, and the Parmesan rind. Bring to a simmer.
  4. Use the back of your spoon to lightly mash approximately 25% of the beans directly in the pot to release starches and thicken the broth.
  5. Stir in fresh spinach. Allow spinach to wilt for 1-2 minutes. Remove Parmesan rind.
  6. Stir in lemon juice. Season with sea salt and cracked black pepper to taste. Serve warm and top with freshly grated Parmesan cheese.