~300 Cal / ~20g Protein Creamy White Bean Soup

4 Servings:

• 800g white beans (I used cannellini beans)
• 2 blocks soft silken tofu
• 3 cups vegetable broth
• 5-6 cups veggies (I used onion, celery, carrots, zucchini, spinach)
• 4 garlic cloves, minces
• Juice of 1/2 lemon

1. Blend tofu + 400g beans + 1½ cups broth until silky.
2. Heat olive oil in a large pot. Sauté onion and garlic. Add other veggies, cook until soft.
3. Add blended mixture + 1½ cups broth. Stir in remaining whole beans.
4. Simmer 20 min uncovered, stirring often, until thickened.
5. Stir in spinach to wilt. Finish with lemon juice.

I may add in potatoes next time!