1 can cannellini beans
1 can diced tomatoes
2 cups vegetable broth
1 cup carrots, diced
1 cup celery, diced
1 medium onion, diced
3 cloves garlic, minced
2 cups spinach (or kale)
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Prepare the Ingredients: Start by chopping your vegetables. Dice the onion, celery, and carrots, and mince the garlic. Make sure you have your beans rinsed and ready to go.
Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then add the carrots and celery; cook for another 5 minutes, stirring occasionally.
Incorporate Garlic: Add the minced garlic to the pot and cook for 1 more minute until fragrant.
Add the Beans and Tomatoes: Stir in the cannellini beans and diced tomatoes (with their juice). Mix everything well together.
Pour in the Broth: Add the vegetable broth and stir to combine. Bring the mixture to a gentle boil.
Season It: Sprinkle in the dried oregano, and season with salt and pepper. You can adjust these seasonings further to your taste preference.
Simmer: Reduce the heat to low, cover the pot, and let your soup simmer for about 20-25 minutes. This allows the flavors to meld beautifully.
Add Greens: In the last 5 minutes of cooking, stir in the spinach (or kale) until wilted.
Serve: Ladle the soup into bowls and enjoy hot. Optional: Top with a sprinkle of Parmesan cheese or a drizzle of olive oil for extra richness!
