Ingredients
- 1 whole bunch of celery, chopped
- 1 large or 2 medium russet potatoes
- 1 onion, chopped
- 1 can of white beans, drained
- 3 cloves of garlic
- 3 bay leafs
- 2 tbs olive oil
- 1 Qt of veggie stock + water to cover
- optional: 1 handful of spinach for color
- salt and pepper to taste
Instructions
- In a large pot, heat oil over medium heat then add chopped onion and saute, stirring frequently. While onion is cooking, rinse and chop celery into 1/2" pieces (inner parts too) and add to pot. Continue stirring and cook for approximately 6 minutes til onions are golden.
- Meanwhile, peel and chop potatoes into 1" or so pieces and chop garlic into small pieces. Add garlic and potatoes to pot, then pour 1 container of veggie stock. If the liquid doesn't cover the veggies, add water until the liquid is 1/4" above the veggies. Add Bay leaves and cover.
- Bring to a boil, then reduce to simmer for 12 minutes. Add white beans. Return cover and simmer for appx 5 min or until potatoes and celery are tender.
- Remove Bay leafs.
- Add 1 handful of spinach ,and salt and pepper and use an immersion blender make the soup nice and smooth. Adjust seasoning to taste. Serve warm
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