This hearty pinto bean soup is built entirely on ingredients that fit right into a Mediterranean way of cooking: olive oil, garlic, onion, carrots, celery, and warm spices like cumin and smoked paprika. Simmering the beans in tomatoes and vegetable broth until they turn tender and creamy gives the whole pot a deep, comforting flavor without any heaviness. A handful of wilted baby spinach adds color and freshness, while bright lemon juice and zest stirred in at the end keep the finished bowl lively rather than dense. It's the kind of one-pot meal that leans on olive oil, vegetables, legumes, and citrus — the everyday building blocks this style of eating is all about. Ladle it up with a scatter of parsley and a lemon wedge on the side for a simple, satisfying dinner that fits naturally into a Mediterranean-friendly rotation.
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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 the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
Add the garlic, cumin, smoked paprika, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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