This soup is pure comfort in a bowl, built on olive oil, plenty of garlic, and creamy cannellini beans that break down into a naturally thick, satisfying broth. A hit of red pepper flakes and fresh rosemary give it warmth and depth, while a big handful of spinach or kale wilted in at the end adds color and freshness. Finishing with a bright squeeze of lemon juice lifts the whole pot, balancing the richness of the olive oil and the earthiness of the beans. Ladled into bowls with crusty bread for dipping, it's the kind of simple, produce-and-legume-forward meal that fits beautifully into a Mediterranean way of eating. It's easy to make on a weeknight, but tastes like something you'd want to slow down and savor.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2–3 minutes. Watch closely so the garlic does not brown too deeply.
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