This soup is all about slow-cooked garlic and tender cannellini beans simmering together until the broth turns rich and slightly creamy on its own. Red pepper flakes bring a gentle kick, while a sprig of rosemary infuses the pot with warm, woodsy flavor as everything softens into something deeply comforting. Handfuls of spinach get stirred in right at the end for a fresh, vibrant bite, and a splash of lemon juice brightens the whole bowl before serving. Mashing some of the beans right in the pot gives the broth body and texture without any extra effort, so every spoonful feels hearty and satisfying. Finished with a scatter of parsley and a side of crusty bread, it's a cozy, plant-forward bowl that fits perfectly into a vegetarian kitchen.
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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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