This hearty pot of cannellini beans simmers with sweet carrots, celery, and onion in a garlicky, herb-scented tomato broth until everything turns deeply flavorful. A portion of the beans get lightly mashed right in the pot, giving the soup a naturally creamy, satisfying body without any cream in sight. Fresh spinach or kale wilts in at the end for color and a boost of greens, while a squeeze of lemon juice brightens the whole bowl before serving. Finished with a drizzle of good olive oil and a scatter of parsley, it's the kind of rustic, vegetable-forward soup that fits beautifully into a Mediterranean way of eating. Serve it with crusty bread for dipping and you've got a simple, wholesome meal built entirely around beans, vegetables, and olive oil.
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Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
Add the garlic, dried rosemary, dried thyme, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.
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