This creamy, spoon-coating soup starts with a classic base of onion, carrot, and celery softened in olive oil, then builds savory depth with garlic, smoked paprika, and thyme. Dried cannellini beans cook right in the Instant Pot until tender, and a few quick pulses with an immersion blender turn part of the batch velvety while leaving plenty of whole beans for texture. Diced tomatoes add brightness, rosemary and bay leaves infuse the broth as it simmers, and a handful of spinach stirred in at the end brings color and a fresh, mineral note. A finishing splash of lemon juice wakes up every flavor before serving. It's a warming, vegetable-forward bowl built on real whole foods, making it an easy fit for an anti-inflammatory kitchen.
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Select the Sauté function on the Instant Pot and heat the olive oil until shimmering, about 2 minutes. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
Add the garlic, smoked paprika, and dried thyme and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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