White Bean Soup

This is a simple, easy to adapt weeknight soup recipe loaded with bold Mediterranean flavor. Feel free to swap with what you have on hand (see some suggestions in the notes). But whatever you do, don't skip the fresh herbs! They give this creamy vegan soup an irresistible fresh-meets-cozy quality. It's plenty filling on its own, but I love some good crusty bread for dipping.

1 bunch parsley

3 tablespoons extra virgin olive oil

1 medium yellow onion, finely chopped

3 large garlic cloves, minced

2 tablespoons tomato paste

2 large carrots, chopped

2 celery stalks, chopped

1 teaspoon Italian seasoning

1 teaspoon sweet paprika

½ teaspoon red pepper flakes or Aleppo pepper, plus more for serving

Kosher salt

Black pepper

4 cups (32 ounces) vegetable broth

2 cans Cannellini beans, drained and rinsed

2 heaping cups spinach

¼ cup chopped fresh dill, stems removed

2 tablespoons white wine vinegar

Directions at themediterraneandish.com

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