Creamy white bean, potato & spinach soup

Name: Creamy white bean, potato & spinach soup
Yield: Serves 8 generously
Cuisine: Vegan
Ingredients: 3 tablespoons olive oil; 2 large onions, diced; 6 carrots, sliced; 6 celery stalks, sliced; 8 cloves garlic, minced; 4 lb potatoes, diced; 6 cans white beans, drained and rinsed; 16 cups vegetable broth, plus water as needed; 2 teaspoons dried thyme; 2 teaspoons Italian seasoning; 2 bay leaves; 1 to 2 teaspoons salt, then adjust; Black pepper to taste; 10 to 16 oz spinach; 2 cups unsweetened plant milk, optional; 2 tablespoons lemon juice or vinegar

Creamy without needing dairy, built around potatoes and white beans, and sized to feed eight generously with possible leftovers.

One potLeftover-friendlyWeek 1Serves 8 generously

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INGREDIENTS

Serves 8 generously

3 tablespoons olive oil
2 large onions, diced
6 carrots, sliced
6 celery stalks, sliced
8 cloves garlic, minced
4 lb potatoes, diced
6 cans white beans, drained and rinsed
16 cups vegetable broth, plus water as needed
2 teaspoons dried thyme
2 teaspoons Italian seasoning
2 bay leaves
1 to 2 teaspoons salt, then adjust
Black pepper to taste
10 to 16 oz spinach
2 cups unsweetened plant milk, optional
2 tablespoons lemon juice or vinegar

METHOD

Make it

1
Heat oil in a large soup pot. Cook onions, carrots and celery for 8 to 10 minutes. Add garlic and cook 1 minute.
2
Add potatoes, 4 cans of the beans, broth, thyme, Italian seasoning and bay leaves. Simmer until the potatoes are tender, about 20 to 25 minutes.
3
Blend 2 cans of beans with plant milk and 2 cups of hot broth until smooth. Stir this mixture into the soup for creaminess.
4
Add spinach and simmer until wilted. Stir in lemon juice or vinegar. Adjust salt, pepper and liquid.

Frances Popsicle note

Week 1 pairs this with maple-oatmeal bread and a green salad.

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