Creamy Vegan White Bean Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 bulb

Garlic

30 mL

Olive Oil

1

White Onion , chopped

2 stalks

Celery , chopped

850 g

Canned White Beans , drained

480 mL

Vegetable Broth

240 mL

Milk

as needed

Freshly Ground Black Pepper

720 mL

Fresh Spinach , roughly chopped

to taste

Parmesan Cheese , freshly grated

(optional)

to taste

Fresh Rosemary

(optional)

Cooking Instructions

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Step 1

Chop the top portion off the Garlic (1 bulb) to expose a bit of the cloves, leaving the paper intact. Set bulb on a sheet of aluminum foil and drizzle Olive Oil (15 mL) onto it, letting the oil sink into the cloves. Wrap the bulb up in foil and bake for 30 minutes at 400 degrees F (200 degrees C), or until cloves are soft and lightly browned.

Step 2

In a large pot, heat Olive Oil (15 mL) over medium heat, then add White Onion (1) and Celery (2 stalks) . Cook until celery is bright green and onion is soft, about 5 minutes.

Step 3

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