1 bulb of roasted garlic
2 Tbsp olive oil 30 mL, divided
1 white onion chopped
2 large celery stalks chopped
2 x 425 g cans of white beans (about 3 cups, drained)
2 cups vegetable broth
1 cup milk, or dairy-free alternative
1/4 tsp ground black pepper
3 cups fresh spinach roughly chopped
1. In a large pot, heat 1 Tbsp olive oil over medium heat then add onion and celery. Cook until celery is bright green and onion is soft, about 5 minutes.
2. Add beans, broth, milk, pepper, and 1 Tbsp of the roasted garlic cloves. Cook over medium heat for 15 minutes.
3. Use a slotted spoon to remove and reserve 2 cups of the veggies. Working in batches, or with an immersion blender, blend the remaining soup until creamy. Add the 2 cups of veggies back into the soup.
4. Add spinach and cook a few minutes until wilted. Serve warm, optionally topped with parmesan, rosemary or mushrooms of your choice.