1 can (15 ounces) white cannellini beans, rinsed and drained
2 cups fresh baby spinach or kale
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/2 cup heavy cream, optional for a creamy finish
Fresh parsley, chopped for garnish
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften. Stir in the minced garlic and cook for an additional minute until it becomes fragrant, being careful not to let it burn.
Add the diced red bell pepper and the quartered potatoes to the pot. Sprinkle in the smoked paprika, salt, and black pepper. Stir everything together so the vegetables are evenly coated with the spices, which helps to toast the paprika and release its smoky flavor throughout the dish.
Pour in the vegetable or chicken broth, making sure it covers all the vegetables. Increase the heat to bring the soup to a gentle boil, then immediately reduce the heat to low. Cover the pot and let it simmer for about 15 to 20 minutes, or until the potatoes are intermediate when pierced with a fork.
Stir in the rinsed white beans and the fresh baby spinach. The heat from the soup will wilt the spinach almost instantly, preserving its bright green color. If you are using the optional heavy cream for a richer texture, stir it in now and let the soup heat through for another 2 minutes without letting it reach a full boil again.
Taste the soup and adjust the salt and pepper if necessary. Ladle the hot soup into bowls and garnish with a generous sprinkle of fresh parsley. Serve immediately while it is steaming hot for the best experience.
