Ingredients
The following ingredients have 8 Servings
- 1 yellow onion - about 2 cups diced
- 2 carrots - about 1 cup chopped
- 2 ribs celery - about 1 cup diced
- 2-3 cloves garlic, minced
- 2 tsp basil
- 1 1/2 tsp Sage
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 1/2 cups low sodium vegetable broth
- 1/2 cup unsweetened almond milk
- 3 cans white beans (15oz cans navy, great northern, or cannellini)
- 1 can diced tomatoes (15oz)
- 3 handfuls baby spinach
Instruction
- Chop the onion, garlic, celery, and carrot and add to a large soup pan
- Saute in a little veggie broth or water until onion is softened
- Season with basil, sage, salt, and pepper
- Add the vegetable broth and almond milk and stir to combine
- Rinse and drain the beans and add to the soup
- Cover and simmer on med-low for 20 minutes
- Rinse and drain the tomatoes and fold into soup
- Roughly chop 3 handfuls of baby spinach and add to soup
- Remove from heat and allow spinach to wilt
- Puree 2 cups of soup in a blender and add back in for a thicker soup
