Creamy Beany Greens Soup Ethel F. writes, “Here’s my favorite tip for a tasty, healthy ‘no cream’ creamy vegetable soup. Secret ingredient: cooked or canned white beans, added at the end, cooked until heated through and pureed with an immersion blender. You can use whatever you have on hand, but my favorite is creamy greens soup. I sometimes sprinkle each bowl of soup with grated cheese. Makes a healthy and filling one-pot meal.” 2 TB. olive oil 2 ribs celery, chopped 3 medium carrots, peeled and chopped 1-2 tsp. SMOKED SPANISH PAPRIKA 1/2-1 tsp. WHOLE FENNEL SEEDS 1/2-1 tsp. minced garlic (optional) 1 small onion, chopped (optional) 1 qt. vegetable broth or water 1 bunch (8-12 oz.) spinach, arugula and/or kale 1 15 oz. can white beans, rinsed and drained

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