Cannellini Beans and Baby Spinach soup

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

1. In a cutting board cut the onion and celery.

2. Add the cutted vegetables in a pan with 1 TBSP of olive oil. add the garlic.

3. Cook until onion and celery is bright green and onions are clear.

4. Add the vegetable broth and milk. cook for 2 min

5. Add the cooked beans. Cook for 3 minutes

6. Remove 3 cups of mixture and blend until smooth

7. Add back to the pan and cook for 2 more minutes

8. Add 2 handfuls of baby spinach and cook for 2 more minutes.

9. Add salt if needed

10. serve and enjoy

Variation. If you add 5 mushrooms to the mixture it gives a more creamy texture and an amazing taste to the soup. Hope you try it!