1 tablespoon of extra virgin olive oil

2 gloves of garlic, finely minced

1 small white onion, finely chopped

2 bay leaves

½ -1 celery stalk, finely chopped (optional)

2-3 medium carrots, cut into 1-inch pieces

½ cauliflower head, cut into florets

1 bunch broccoli, cut into florets

1 medium zucchini, cut into 1-inch pieces

1 medium Idaho potato, cubed

½ cup of frozen spinach

1-15 ounce can of butter beans, rinsed if it has added sodium (can also substitute any white beans)

Low sodium chicken stock, 32 ounces

2 cups of water or more to cover if you prefer a thinner consistency

½ cup of nutritional yeast, such as Braggs

¼ teaspoon of paprika

Salt and pepper to taste

In a large Dutch oven or soup pot, heat the olive oil and sauté the onions until soft and translucent, add the garlic and cook for a minute on medium heat.  Add the celery, sauté for less than a minute then add all the vegetables and bay leaves.  Pour the stock and the water until the vegetables are covered.  Once the vegetables are simmering add the paprika, salt and pepper and cover for 20 minutes.  After the 20 minutes, add the nutritional yeast and cook for an additional 10 minutes covered.   Remove from heat when done, cool slightly and remove the bay leaves.  Puree soup using an immersion blender or add in batches to blender until well blended to desired consistency.  If too thick add ½ cup of stock or water and continue to blend. 

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