# What You'll 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 oz 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 the olive oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes until softened and translucent.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the carrots and red bell pepper. Cook for 3–4 minutes, stirring occasionally.
04 - Sprinkle in the cumin, smoked paprika, coriander, oregano, and red pepper flakes. Stir to coat the vegetables in the spices.
05 - Add the white beans, diced tomatoes, and vegetable broth. Bring to a gentle boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender and flavors meld.
06 - Stir in the kale or spinach and cook for another 2–3 minutes until wilted.
07 - Season with salt and pepper to taste. Ladle the stew into bowls. Garnish with fresh parsley and serve with lemon wedges.
