The taste of fall. This is a mild, flavorful soup that fills the stomach and warms the heart.

White bean and celery soup

Serving Size: 4


  • 2 tbs. olive oil
  • 1 onion, chopped
  • 4 celery stalks, chopped
  • 3 cloves, garlic crushed
  • 500 grams or 32 oz. cannellini beans, drained and rinsed
  • 2 cups vegetable bouillon


  1. Saute the chopped onion and celery in the olive oil, in a large pot until the onion is glassy and the celery a little soft.
  2. Add the beans and vegetable bouillon and cook on a low heat for about 15 minutes.
  3. Puree to a smooth consistency.
  4. Garnish with croutons and a few celery leaves that have been minced.