1 yellow onion, diced
2 large garlic cloves, finely chopped
2 celery, sliced
3-4 cups of chopped raw vegetables such as broccoli, asparagus, zucchini, yellow beets, turnips, green peas
2-3 handfuls spinach
4 cups vegetable/chicken stock
fresh herbs such as dill, parsley, and thyme
15-oz can/jar white beans
parmesan rind (optional)
red chili flakes
Heat 1 tablespoon of olive oil in a large pot or dutch oven. Add onion and sauté until translucent, about 7 minutes.
Add garlic, celery, and red chili flakes. Sauté for a few more minutes.
Add vegetable (except spinach), parmesan rind, a sprig of thyme, turmeric, salt, and pepper. Add more oil if necessary and stir for a few minutes.
Add stock and cover with the lid. Cook for 15-25 minutes or until vegetables are cooked through.
Add beans and heat through for a few minutes (you can mash half of the beans to thicken the soup).
Add spinach, herbs, and lemon juice.
Taste and adjust for seasoning.