# What You 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 ounces 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 extra-virgin olive oil in a large pot over medium heat. Add diced onion and sauté for 4 to 5 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced carrots and diced red bell pepper. Cook for 3 to 4 minutes, stirring occasionally.
04 - Sprinkle in ground cumin, smoked paprika, ground coriander, dried oregano, and crushed red pepper flakes. Stir to coat vegetables thoroughly in spices.
05 - Add drained white beans, diced tomatoes, and vegetable broth. Bring to a gentle boil.
06 - Reduce heat to low, cover, and simmer for 20 minutes or until vegetables are tender and flavors have melded.
07 - Stir in chopped kale or spinach and cook for 2 to 3 minutes until wilted.
08 - Season with salt and freshly ground black pepper to taste.
09 - Ladle stew into bowls. Garnish with fresh parsley and serve with lemon wedges.
