Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth, low sodium
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cups fresh baby spinach
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the carrots have softened slightly. Note: Don't rush this, the sweetness comes from the slow soften.
  2. Stir in the garlic and red pepper flakes. Cook for just 60 seconds until the garlic is fragrant and shimmering. Note: Garlic burns fast, so keep it moving.
  3. Pour in the diced tomatoes, drained beans, vegetable broth, and oregano.
  4. Bring the mixture to a gentle boil. Once it bubbles, reduce the heat to low and simmer for 10-15 minutes until the liquid reduces slightly and the flavors meld.
  5. Take your wooden spoon and mash about 1/2 cup of the beans directly against the bottom of the pot.
  6. Stir those mashed beans back into the stew until the broth looks velvety and thick. Note: This is the magic step for the texture.
  7. Turn off the heat entirely.
  8. Fold in the fresh baby spinach. Stir gently until the leaves are just wilted from the residual heat.
  9. Stir in the lemon juice and fresh parsley immediately before serving. This keeps the flavors bright and the parsley from browning.