• 2 19oz cans navy beans, divided
• 3 tablespoons olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 thinly sliced into rounds carrots
• Salt and freshly ground pepper, to taste
• 1/ 2 cup baby bella mushrooms, cut into quarters
• 1 scotch bonnet pepper, seeded and small diced
• 3 tablespoons fresh thyme
• 2 tablespoons Italian seasoning
• 2 tablespoons Cajun seasoning
• 4 cups vegetable stock
• 1 1/ 2 cups soy milk

Method

• Step 1

  Using a blender, puree one can of navy beans. Set aside.

• Step 2

  In a large pot set to medium, heat olive oil and sauté onion, garlic, and carrots, season with salt and pepper. Cook until fragrant 2-4 minutes.

• Step 3

  Add mushrooms, and pepper, allow to cook for another 6 minutes. Add thyme and seasonings cooked for an additional minute.

• Step 4

  Slowly transfer the pureed beans to pot followed by stock. Stir and bring to a boil covered, lower the heat slightly and allow to cook for 25-30 minutes stirring occasionally.

• Step 5

  Drain and rinse remaining can of navy bean, add to pot along with spinach, allow it to simmer for another 6 minutes. Remove from heat, stir in soy milk. Adjust seasoning to taste. Serve immediately with crusty bread.