This soup is built on all the staples that make Mediterranean cooking so satisfying: a good olive oil base, softened onion, carrot, and celery, plenty of garlic, and smoked paprika and cumin for warmth. Creamy cannellini beans and diced tomatoes simmer with vegetable broth, fresh rosemary, and thyme until the broth turns rich and deeply flavored, and mashing a portion of the beans right in the pot gives the whole thing a naturally velvety body without any cream. Baby spinach gets stirred in at the end just until wilted, and a finishing splash of lemon juice with fresh parsley brightens every spoonful. It's a hearty, vegetable-forward bowl that leans on beans and olive oil rather than heavy dairy or meat for its substance, which makes it a natural fit for Mediterranean-style eating. Ladle it into bowls with crusty bread on the side for a simple, comforting meal that still feels wholesome and light.
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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.
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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