Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 can (14.5 oz) canned diced tomatoes and chopped green chilies
  • 2 cans (15 oz each) cannellini beans, rinsed and drained
  • 4 cups low-sodium vegetable broth
  • 1 cup chopped carrots, sliced into rounds
  • 1 cup chopped celery
  • 1 tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium heat in a Dutch oven or large stockpot. Add the diced onion, carrots, and celery, sautéing for 5–7 minutes until onions are translucent and vegetables have softened.
  2. Stir in the minced garlic, ground cumin, and smoked paprika; cook for 60 seconds until the spices are fragrant.
  3. Pour in the canned diced tomatoes and chopped green chilies with their juices, followed by the vegetable broth and drained cannellini beans.
  4. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes.
  5. Use the back of a wooden spoon to mash approximately 1/4 cup of the beans against the side of the pot to thicken the soup.
  6. Remove from heat and stir in the fresh lime juice and chopped cilantro before serving.