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Ingredients
  • 1 bunch parsley
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sweet paprika
  • ½ teaspoon red pepper flakes or Aleppo pepper, plus more for serving
  • Kosher salt
  • Black pepper
  • 4 cups (32 ounces) vegetable broth
  • 2 cans Cannellini beans, drained and rinsed
  • 2 heaping cups spinach
  • ¼ cup chopped fresh dill, stems removed
  • 2 tablespoons white wine vinegar
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