This hearty soup builds its flavor the classic Mediterranean way: a slow sauté of onion, carrots, and celery in olive oil, brightened with garlic, smoked paprika, and thyme. Creamy cannellini beans simmer under pressure with diced tomatoes, rosemary, and bay leaves until tender, then get partially blended right in the pot for a broth that's thick and velvety while still full of whole beans. A handful of baby spinach wilts in at the end along with a bright squeeze of lemon juice, adding freshness and color to every bowl. It's the kind of simple, vegetable-forward, bean-based meal that fits beautifully into a Mediterranean-style way of eating. Ladle it up with a drizzle of good olive oil and it's a satisfying, wholesome dinner any night of the week.
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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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