Mediterranean Tomato, Chickpea & White Bean Soup

1/2 can (15 oz) chickpeas, drained 1/2 can (15 oz) cannellini beans, drained 1 can (14.5 oz) diced tomatoes 1/2 medium onion, diced 1 medium carrot, diced 2 garlic cloves, minced 1 1/2 cups vegetable or chicken broth 1 tbsp tomato paste 1 tsp dried oregano 1/2 tsp ground cumin 1/4 tsp smoked paprika 1 cup spinach 1 tbsp olive oil 1/2 lemon, juiced Chopped parsley, salt, and pepper

1. Heat the olive oil in a pot over medium heat and cook the onion and carrot for 5 minutes. 2. Add the garlic, tomato paste, oregano, cumin, and smoked paprika. Cook for 1 minute, stirring. 3. Add the diced tomatoes, chickpeas, cannellini beans, and broth. 4. Simmer uncovered for 20 minutes, stirring occasionally. 5. Lightly mash some of the beans in the pot to thicken the soup. 6. Add the spinach and cook for 2 minutes, until wilted. 7. Finish with lemon juice and chopped parsley; season with salt and pepper to taste.