vegetable cannellini soup

Prep time: 35 minutes
Servings: 4

Ingredients:
3 medium sized potatoes cubed
3 carrots sliced
3 celery stalks sliced
1 onion chopped
2 cups veggie stock (see previous recipe)
1 cup water
15 oz. cannellini beans cooked, rinsed, and drained
2 tbsp. crushed garlic
1 tsp. sea salt
1 tsp. pepper
Dried parsley for garnish

Boil carrots, potatoes, and celery for approximately 20 minutes. Set aside to cool for 5 minutes. In a blender or food processor mix boiled vegetables, garlic, beans, water, and veggie stock. You might need to do this in separate batches. Pour the blended mix together into a stockpot and simmer on medium-high heat for 10 minutes. Garnish with parsley. Salt and pepper to taste.