Step 1

In a large saucepan heat the olive oil on medium heat for 2 minutes. Add the onion, celery and carrots. Cook, stirring for 5 minutes.

Step 2

Add the garlic, drained beans, water, stock and salt. Stir to combine. Mix well and bring to boil. Reduce heat and simmer on low for 30 minutes.

Step 3

Take about 2 cups of the soup out and set it aside. Blend the remaining soup, either with an immersion blender or by putting in a blender.

Step 4

Pour the reserved soup and the blended soup back into the saucepan. Add the canned salmon. Cook for about 2 minutes to heat through.

Step 5

Garnish with pepper, croutons or parsley.