Ingredients:

  • 2 cups (300g) carrots, chopped into rounds
  • 2 cups (150g) celery, sliced
  • 1 medium (150g) yellow onion, wedged
  • 1 large (150g) red bell pepper, diced
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) dried thyme
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 cans (15 oz/425g each) cannellini beans, drained and rinsed
  • 6 cups (1.4L) low-sodium vegetable broth
  • 4 cloves (20g) garlic, minced
  • 1 tbsp (15ml) tomato paste
  • 1 tsp (2g) smoked paprika
  • 2 cups (60g) fresh baby spinach or kale, chopped
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (10g) fresh parsley, minced

Instructions:

  1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the carrots, celery, onion, and bell pepper with olive oil, thyme, salt, and pepper. Spread in a single layer and roast for 20 minutes or until edges are charred and tender.
  2. While vegetables roast, heat a splash of oil in a pot over medium heat. Add minced garlic and tomato paste, stirring for 1-2 minutes until the paste turns a deep brick red. Stir in the vegetable broth and smoked paprika, bringing the mixture to a gentle simmer.
  3. Stir the roasted vegetables and rinsed white beans into the broth. Use an immersion blender to pulse the soup 3-4 times to create a creamy emulsion. Simmer for an additional 5 minutes.
  4. Remove from heat and fold in the chopped spinach and lemon juice until the greens are wilted. Garnish with minced parsley.