INGREDIENTS 3 minced garlic cloves 1 Tbsp olive 1 onion chopped 2 large celery stalks chopped 1 cup of cannellini beans soaked overnight and cooked 2 cups vegetable broth 473 mL ( better than bouillon) 1 cup Almond milk 3 cups fresh spinach INSTRUCTIONS In a cutting board cut the onion and celery. Add the cutted vegetables in a pan with 1 TBSP of olive oil. add the garlic. Cook until onion and celery is bright green and onions are clear. Add the vegetable b