Ingredients

- 4 tablespoons olive oil

- 2 large onions, chopped

- 2 celery stalks, diced

- 3 carrots, peeled and diced

- 2 cloves garlic, minced

- 8 cups vegetable broth

- 1 large potato, peeled and diced

- 2 zucchini, diced

- 1 can (15 ounces) cannellini beans, drained and rinsed

- 2 cups spinach leaves, chopped

- Salt and pepper to taste

- 1⁄2 teaspoon dried thyme leaves

- 1⁄4 cup fresh parsley leaves, chopped

Instructions

1. Start by chopping up all of your vegetables. You’ll need 4 large carrots, 2 stalks of celery, 1 onion, 2 cloves of garlic, and 4 medium potatoes.
2. Heat a large pot over medium-high heat and add 2 tablespoons of olive oil. Add the onions and garlic and sauté for 5 minutes, stirring occasionally.
3. Add the celery and carrots to the pot and cook for an additional 5 minutes.
4. Add the potatoes to the pot, along with 8 cups of vegetable stock or broth, 2 bay leaves, and some salt and pepper to taste. Bring the soup to a boil and then reduce the heat to low and simmer for 25 minutes, stirring occasionally.
5. When the potatoes are soft, remove the bay leaves from the soup and discard them.
6. Use an immersion blender to blend the soup until it reaches your desired consistency (you can also transfer the soup to a regular blender in batches if you don't have an immersion blender).
7. Serve the soup hot with a sprinkle of fresh herbs (parsley, basil, or oregano are all good choices) and some crusty bread on the side. Enjoy!