3 tablespoons olive oil (divided)

1 large white onion (chopped)

1/2 teaspoon sea salt

4 garlic cloves (chopped)

1 tablespoon white wine vinegar

4 cups vegetable broth (store-bought or homemade)

1 1/2 pounds Yukon gold potatoes (about 5, chopped)

1 1/2 cups cooked white beans (drained and rinsed)

1/2 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 teaspoon smoked paprika

Freshly ground black pepper

scallions or chives

Greek yogurt

cheddar cheese

2 cups carrots (chopped) Adds sweetness and nutrients, enhancing the soup’s texture.

1 large onion (diced) Provides aromatic depth and natural flavor complexity.

3 cloves garlic (minced) Boosts flavor and offers immune-supporting properties.

4 cups vegetable broth Serves as a flavorful base that brings ingredients together.

1 cup cannellini beans (drained) Adds protein and a creamy consistency.

2 tablespoons olive oil Used for sautéing and to add healthy fats.

Salt and pepper (to taste) Essential for seasoning and balancing flavors.