Rustic Cozy Tomato and White Bean Soup

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, with juice
• 3 cups low-sodium vegetable broth
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent and soft, about 5 minutes.
2. Add minced garlic and cook for 1 minute, stirring frequently to avoid burning.
3. Pour in diced tomatoes with their juice, vegetable broth, cannellini beans, smoked paprika, dried thyme, and crushed red pepper flakes if using. Stir to combine.
4. Bring the soup to a boil, then reduce heat to low and let simmer uncovered for 20 minutes to allow flavors to meld.
5. Use an immersion blender to partially blend the soup directly in the pot, leaving some beans and tomatoes whole for texture. Alternatively, transfer half the soup to a blender, pulse a few times, then return to pot.
6. Add chopped spinach and simmer for another 5 minutes until wilted and tender.
7. Stir in fresh lemon juice and season with salt and pepper to taste.
8. Ladle soup into bowls, garnish with chopped parsley and grated Parmesan if desired. Serve immediately with crusty bread for dipping.

Chef tips

• If you don't have an immersion blender, carefully blend half the soup in a regular blender and return it to the pot to add creaminess without a creamy base.
• For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
• Adjust the crushed red pepper flakes to control the heat level or leave it out completely for mild soup.
• Use canned beans for convenience, or substitute with cooked dry beans if preferred.