Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 large celery stalks diced
- 4 cloves garlic minced
- 1 medium zucchini chopped
- 2 heads broccoli cut into florets
- 3/4 cup frozen peas
- 5 1/2 cups vegetable broth plus more if needed
- 1 cup coconut or soy milk
- 1 cup cannellini beans drained and rinsed
- 3 cups fresh spinach
- 1/2 cup fresh basil leaves
- Juice of 1 lemon
- Salt and black pepper to taste
Instructions
- Heat olive oil in a pot over medium heat. Sauté diced onion and celery until softened, about 5 minutes. Add minced garlic and cook for 1 more minute.
- Add the chopped zucchini, broccoli florets, peas, vegetable broth, coconut or soy milk, and cannellini beans to the pot.
- First, bring the mixture to a boil. Then, lower the heat and let it simmer for 15 to 20 minutes, or until the vegetables are tender.
- Add the fresh spinach and basil leaves. Cook for an additional 2 minutes until the greens are wilted.
- Take the pot off the heat. Use an immersion blender or transfer the soup to a blender, and blend until it reaches a smooth consistency. If needed, add more stock to thin the soup.
- Mix in the lemon juice. Season with salt and black pepper to taste. Serve warm.
