# What you'll need:
→ Beans & Broth
01 - 2 tablespoons extra-virgin olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
05 - 4 cups low-sodium vegetable broth
06 - 1 cup diced tomatoes (canned or fresh)
→ Vegetables
07 - 2 medium carrots, sliced
08 - 1 red bell pepper, diced
09 - 2 cups chopped kale or spinach
→ Spices & Herbs
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon crushed red pepper flakes (optional)
15 - Salt and freshly ground black pepper, to taste
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Lemon wedges, for serving
# How to make it:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4–5 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add sliced carrots and diced red bell pepper. Cook for 3–4 minutes, stirring occasionally, until slightly softened.
04 - Sprinkle in cumin, smoked paprika, coriander, oregano, and red pepper flakes. Stir constantly for 30 seconds to coat vegetables and release spice aromas.
05 - Pour in white beans, diced tomatoes, and vegetable broth. Stir well to combine and bring mixture to a gentle boil.
06 - Reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender and flavors have melded together.
07 - Stir in chopped kale or spinach and cook for 2–3 minutes until just wilted.
08 - Season with salt and pepper to taste. Ladle into bowls, garnish with fresh parsley, and serve with lemon wedges.
