Mediterranean White Bean and Spinach Soup with Turmeric and Lemon

This soup takes a classic Mediterranean bean and vegetable base and warms it up with turmeric, then finishes it with plenty of fresh lemon juice and zest. A portion of the beans gets mashed right in the pot, giving the broth a creamy body without a drop of dairy.

Cannellini beans bring fiber and plant protein, turmeric contributes its familiar anti-inflammatory reputation, and the carrot, celery, and spinach round the pot out with a wide spread of vegetables. Lemon at the end isn't just for brightness — the acidity also helps this dish taste lighter than a typical bean soup.

It's a simple, vegan, gluten-free soup that costs very little to make and keeps beautifully in the fridge for a few days, making it an easy one to lean on through a busy week.