Creamy Vegan Tuscan White Bean Soup

Ingredients

• Olive oil2 tbsp
• Yellow onion, chopped1 medium
• Garlic cloves, minced4
• Carrots, diced2
• Celery stalks, diced2
• Vegetable broth4 cups
• Canned white beans, drained and rinsed2 cans (15 oz each)
• Canned diced tomatoes1 can (14.5 oz)
• Spinach, fresh or frozen2 cups
• Coconut milk1 cup
• Italian seasoning2 tsp
• Saltto taste
• Pepperto taste
• Fresh basil, chopped (for garnish)optional

Directions

1. 1

   In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.

2. 2

   Stir in the minced garlic and cook for an additional minute. Then add the vegetable broth, white beans, diced tomatoes, and Italian seasoning. Bring to a simmer and let it cook for about 15 minutes.

3. 3

   Add the spinach and coconut milk to the pot, stirring until the spinach is wilted and everything is heated through. Season with salt and pepper to taste, and serve hot, garnished with fresh basil if desired.