White bean soup

Quantity	Ingredient
1	carrot
1	onion
2 stalks	celery
1 clove	garlic
600 ml	vegetable broth
0.25 cups	nutritional yeast
2 400g cans	white beans
2 handfuls	baby spinach
	old white bread
	olive oil

This is a veganized version of this recipe in ZEITmagazin.

1. Finely chop onion, carrot and celery stalks. Roughly chop the garlic.
2. Heat a mid-sized pot on medium heat. Add a healthy glug of olive oil and fry the onion, carrot and celery for a few minutes. Add garlic and continue to fry for another minute.
3. Drain and rinse the white beans and add them to the pot, then season with salt and pepper.
4. After 1–2 minutes, add the vegetable broth to the pot and let it come to a simmer.
5. When the soup has been simmering for a few minutes, use a wooden spoon or potato masher to mash some of the white beans, making the soup more creamy.
6. Continue to simmer until the vegetables have the consistency you desire. Taste, and season with salt, pepper and nutritional yeast. You can also use Maggi here, but be careful with the salt level.
7. Roughly chop your spinach and add it to the simmering soup. Continue to simmer for 1–2 minutes until spinach is soft.
8. Tear your dried bread into small chunks and place them in a soup bowl. Serve the soup right on top of it, then finish the bowl with some olive oil on top.