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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!

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ceciliabasbushc@gmail.com

Tel: 646-427-2584

305 E 119th st. suite B NY NY 10035

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