Posted by Jennifer (the student) on February 8, 2012

We so rarely have rain in southern California. Whenever it rains I start planning all the soups and stews I want to make. Yesterday was the perfect day for soup but unfortunately I did not have time. Of course, today is a sunny and warm day. Despite the warm weather, I still want my soup fix.

This soup is simple to make and is full of vegetables and fiber. Enjoy!

INGREDIENTS:

* 2 Tbsp olive oil

* 1 sweet onion, diced

* 1 pound mushrooms, trimmed & sliced

* 1 pound new potatoes, chopped

* 4 celery stalks, diced

* 3-15 oz cans white beans (cannellini), drained & rinsed

* 1 garlic clove, diced

* 2 bay leaves

* 16oz low-sodium vegetable broth

* 1 lemon, juiced

* 1 ½ cup almond milk (any milk you like)

* salt and pepper

DIRECTIONS:

1. In a large stockpot, heat olive oil over medium heat and add in onions. Sauté for 5 minutes.
2. Then add mushrooms, potatoes and celery. Mix to combine and cook for 7-10 minutes more with a lid.
3. Add beans, garlic and bay leaves. Combine and cook for 5 minutes.
4. Pour in vegetable broth and bring to a boil. Cover, reduce heat and simmer for 25 minutes.
5. Add milk and simmer for another 5 minutes. Season with salt and pepper and mix in lemon juice. Serve.

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