2 tablespoons olive oil

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

2 cans (15 oz each) cannellini or white beans, drained and rinsed

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

2 cups fresh spinach

1 tablespoon fresh lemon juice

2 tablespoons fresh parsley, chopped

Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until the vegetables begin to soften.

Add Garlic and Seasonings: Stir in garlic, oregano, basil, and smoked paprika. Cook for about 30 seconds until fragrant.

Build the Soup: Add diced tomatoes, beans, and vegetable broth. Season with salt and black pepper. Stir well and bring to a gentle boil.

Simmer: Reduce the heat, cover partially, and simmer for 20–25 minutes. This allows the vegetables to become tender and the flavors to blend.

Add Spinach: Stir in the fresh spinach and cook for 2–3 minutes until wilted.

Finish: Remove from heat and stir in fresh lemon juice. Taste and adjust the seasoning as needed.

Serve: Ladle the hot soup into bowls and garnish with fresh parsley. Serve with crusty bread or warm pita.