Over medium-high heat, add olive oil, carrots, onion, and celery to a dutch oven, stirring often. Once they're mostly cooked down, about 5 minutes, move the veggies to the side of the pot and add the garlic. Cook an additional 2-3 minutes, then add spices and herbs (except fresh parsley) and stir everything together.
Add half of the beans to a blender with 1 cup of broth. Puree until smooth, then add to the dutch oven with the rest of the broth and beans. Bring everything to a simmer and cook for 20 minutes.
Stir in the spinach and fresh parsley and simmer for an additional 5 minutes, until the spinach is wilted.
Stir in the lemon juice and parmesan cheese. Serve with additional parmesan and parsley for topping.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate for 2-3 days in an airtight container. Reheat the soup in a saucepan over medium heat and add a small amount of water to the soup until you get the desired consistency.Freeze for 2-3 months. Wrap it tightly in an airtight container, and again in aluminum foil to prevent freezer burn. Make sure to leave a little bit of room at the top of the container, as liquids expand slightly when they freeze. Recipe Notes
We're using canned beans because they're already cooked and soft. Dry beans won't work for this recipe.
Make sure to stir the soup every so often, so everything cooks evenly and nothing burns on the bottom of the pot.
This soup is freezer-friendly, so it's easy to make a double batch and freeze half for a dinner another night!