Anti Inflammatory Vegan Herbed Bean Soup with Smoked Paprika
Total time50 min
Prep time15 min
Cook time35 min
4.8(25)
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp red pepper flakes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 2 cups baby spinach, loosely packed
- 1 tbsp fresh lemon juice
- ¼ cup fresh flat-leaf parsley, roughly chopped
- salt and pepper, to taste
For serving
- crusty bread, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Heat the 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.
- 2
Add the garlic, smoked paprika, cumin, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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