White Bean Soup (Print Version)

# Ingredients:

01 - Rich tomato paste.
02 - Finely diced fresh onion.
03 - Minced fresh garlic.
04 - Cut large carrots into rounds.
05 - Chopped fresh celery.
06 - Canned white cannellini beans, rinsed.
07 - Vegetable broth of good quality.
08 - Extra virgin olive oil.
09 - Ground black pepper.
10 - Sea salt.
11 - Dried herbs, Italian blend.
12 - Crushed red pepper flakes.
13 - Baby spinach or fresh kale.
14 - Lemon juice, freshly squeezed.
15 - Optional: Parmesan alternative that's plant-based.

# Instructions:

01 - Heat up olive oil in a big pot and toss in the onions, garlic, carrots, and celery. Stir while they soften up.
02 - Add in the beans, broth, tomato paste, and spices. Stir it all together thoroughly.
03 - Let everything simmer without a lid for about 15 minutes. Give it a stir every so often.
04 - Scoop out two cups of soup, blend until creamy, and pour back in. Or just give a couple of quick blitzes with an immersion blender.
05 - Stir in your spinach or kale and let them wilt with the soup's heat.
06 - Add fresh lemon juice for brightness. Taste it and tweak the seasoning as needed before serving warm.

# Notes:

01 - White beans like cannellini or others work fine.
02 - Use less broth if you want it thicker.
03 - Swap in fresh herbs if you prefer.

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