Ingredients
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
4 cups vegetable broth
2 cans (15 oz each) white beans, drained and rinsed
1 bay leaf
1 tsp dried thyme
Salt and pepper to taste
1 cup unsweetened almond milk
Fresh parsley for garnish
Préparations
1▪︎ Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2▪︎ Add the carrots and celery and cook for another 5 minutes or until slightly tender.
3▪︎ Pour in the vegetable broth and add the white beans, bay leaf, thyme, salt, and pepper.
4▪︎ Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
5▪︎ Remove the bay leaf from the soup and transfer the soup to a blender or use an immersion blender to blend the soup until smooth.
6▪︎ Return the blended soup to the pot and stir in the almond milk. Heat the soup over low heat until warmed through.
7▪︎ Ladle the soup into bowls and garnish with fresh parsley.