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
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 broth and milk. cook for 2 min
Add the cooked beans. Cook for 3 minutes
Remove 3 cups of mixture and blend until smooth
Add back to the pan and cook for 2 more minutes
Add 2 handfuls of baby spinach and cook for 2 more minutes.
Add salt if needed
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!