Creamy White Bean Soup (4 servings)

Name: Creamy White Bean Soup (4 servings)
Ingredients: 2 tbsp extra virgin olive oil; ½ yellow onion (medium, chopped); 3 stalks celery (chopped); sea salt and black pepper (to taste); 4 garlic cloves (minced); 2.50 cups cannelloni beans (drained, rinsed); 4 cups vegetable both, low sodium; 1 cup plain coconut milk; 1 tbsp Italian seasoning; 2 cups baby spinach, packed

Creamy yellow soup with green herbs and black pepper specks in a white bowl on grey surface, nourishing and flavorful, perfect for health-conscious meals.

2 tbsp extra virgin olive oil

½ yellow onion (medium, chopped)

3 stalks celery (chopped)

sea salt and black pepper (to taste)

4 garlic cloves (minced)

2.50 cups cannelloni beans (drained, rinsed)

4 cups vegetable both, low sodium

1 cup plain coconut milk

1 tbsp Italian seasoning

2 cups baby spinach, packed

1. Heat the oil in a large pot over medium heat. Add the onion and sauté for three to four
minutes. Add the celery, salt, and pepper, and sauté for another three to four minutes.
2. Add the garlic and sauté for 30 seconds. Add a splash of broth or water if needed so the vegetables don't burn.
3. Add the beans, broth, coconut milk, and Italian seasoning. Stir to combine and bring to a boil.
4. Reduce the heat to low and simmer for about 15 minutes.
5. Remove from the heat and use an immersion blender or a high-powered blender to blend
the soup until it is smooth.
6. Heat the soup again and bring it to a simmer. Add the spinach and cook until slightly wilted.
7. Divide evenly between bowls and season with additional salt and pepper if desired. Enjoy!