Lunch

Hearty, bright, and unfussy. Classic vegetables, tender beans, and fresh greens doing exactly what they do best.

Servings: 4–6 bowls

Time: 35–40 minutes

Ingredients

Base Vegetables

• 1 medium onion, diced
• 3–4 carrots, chopped
• 2–3 celery stalks, chopped
• 3–4 cloves garlic, minced
• 2–3 small yellow potatoes, diced

Broth & Beans

• 1 (15-oz) can cannellini beans, drained and rinsed
• 6 cups vegetable broth
• 1–2 Tbsp tomato paste
• 1 bay leaf

Herbs & Seasoning

• 1 tsp dried thyme (or 2–3 fresh sprigs)
• Salt & black pepper to taste
• Pinch of red pepper flakes (optional)

Finishing Greens

• 2 big handfuls baby spinach
• 2–3 Tbsp chopped fresh parsley
• Squeeze of lemon or splash of red wine vinegar (optional but magical)

Optional Add-ins

• 1–2 Tbsp nutritional yeast
• Olive oil for sautéing (or broth for oil-free)

Method

1. In a large pot, heat a splash of olive oil (or a few tablespoons of broth). Add the onion, carrots, and celery and cook for 5–7 minutes, until softened and fragrant.
2. Stir in the garlic and tomato paste and cook for 1–2 minutes to caramelize the paste and build depth.
3. Add the potatoes, rinsed cannellini beans, thyme, bay leaf, and vegetable broth. Bring to a gentle simmer.
4. Simmer for 15–20 minutes, or until the potatoes and carrots are tender.
5. Stir in the baby spinach and let it wilt for 1–2 minutes. Turn off the heat and stir in the fresh parsley.
6. Taste and adjust seasoning, finishing with a squeeze of lemon or a splash of red wine vinegar to brighten the broth.
7. Ladle into bowls and enjoy as-is, or sprinkle with nutritional yeast for extra savoriness.

Make It Yours

• Creamier texture: Mash ¼ cup of the beans before adding them.
• Thicker broth: Simmer uncovered longer.
• More protein: Add another can of beans.
• More veg: Zucchini, kale, or green beans fit right in.
• Freezer-friendly: Skip the spinach until reheating.

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