Gluten-Free, Vegan, Serves 4
- 3 Tbsp Avocado Oil
- 1 Medium Yellow Onion minced
- 3 cloves Garlic minced
- 1/4 cup Dry White Wine
- 1 can White Beans
- 3 cups low sodium Vegetable Broth
- 1 pound broccoli florets
- 2 cups Baby Spinach
- 1/4 cup Fresh Parsley
- 1 cup Kale Chopped
- 1/4 tsp Sea Salt
- 1/2 tsp Pepper
- Green onions and Vegan Yogurt to garnish
Directions:
In a large soup pot heat the oil and onions for 5 minutes over low heat. Add garlic and turn heat medium, saute for 1 minute. Pour the white wine in and stir for another minute. Drain the beans and rinse them before adding them to the pot. Add in the broth, broccoli, greens, parsley, salt, and pepper. Cover and simmer for five minutes or until the broccoli is cooked tenderly. Using an immersion blender, blend the soup to desired texture. Serve with yogurt and chopped green onions on top.