Creamy Vegan White Bean Soup

Name: Creamy Vegan White Bean Soup
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 1 bulb garlic; 2 Tbsp olive oil (30 mL, divided); 1 white onion (chopped); 2 large celery stalks (chopped); 2 15- oz cans white beans (425 g, about 3 cups, drained); 2 cups vegetable broth (473 mL); 1 cup milk (236 mL, or dairy-free alternative); 1/4 tsp ground black pepper; 3 cups fresh spinach (roughly chopped)

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Prep Time: 10 minutes

Cook Time: 55 minutes

Total: 65 minutes

Servings: 4

white bean soup

Ingredients

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1 bulb garlic2 Tbsp olive oil (30 mL, divided)1 white onion (chopped)2 large celery stalks (chopped)2 15- oz cans white beans (425 g, about 3 cups, drained)2 cups vegetable broth (473 mL)1 cup milk (236 mL, or dairy-free alternative)1/4 tsp ground black pepper3 cups fresh spinach (roughly chopped)

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Instructions

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Step 1

Roast Garlic: Chop the top portion off the garlic bulb to expose a bit of the cloves, leaving the paper in tact. Set bulb on a sheet of aluminum foil and drizzle 1 Tbsp olive oil onto it, letting the oil sink into the cloves. Wrap the bulb up in foil and bake for 30 minutes at 400 degrees F (204 C), or until cloves are soft and lightly browned.

Step 2

Flavor Makers: In a large pot, heat 1 Tbsp olive oil over medium heat then add onion and celery. Cook until celery is bright green and onion is soft, about 5 minutes. Add beans, broth, milk, pepper, and 1 Tbsp of the roasted garlic cloves. Cook over medium heat for 15 minutes.

Step 3

Blend: Use a slotted spoon to remove and reserve 2 cups of the veggies. Working in batches, or with an immersion blender, blend the remaining soup until creamy. Add the 2 cups of veggies back into the soup.

Step 4

Serve: Add spinach and cook a few minutes until wilted. Serve warm, optionally topped with parmesan and rosemary.