White Bean Pesto Soup

In a blender or food processor, combine the fresh basil, fresh parsley, garlic cloves, blanched almonds, nutritional yeast, and extra virgin olive oil. Blend until completely smooth and set aside.
2 cups fresh basil
1 cup fresh parsley
2 garlic cloves
¼ cup blanched almonds
2 tablespoons nutritional yeast
4 tablespoons extra virgin olive oil
Heat the olive oil in a large pot over medium heat. Add the onion and celery and cook for 5-6 minutes or until the onion becomes translucent.
2 tablespoons olive oil
1 medium onion
3-4 celery stalks
Stir in the garlic and red chili flakes and continue to cook for another minute.
2 large garlic cloves
¼ teaspoon red chili flakes
Add the drained and rinsed cannellini beans to the pot, then pour in the vegetable stock and bring to a boil.
3 cans (14 oz / 400 g) cannellini beans
4 cups vegetable stock
Reduce the heat to low and simmer for 10-15 minutes.
Stir in the pesto until completely melted, and add the spinach. Simmer for 1-2 more minutes until the spinach is wilted.
2 cups baby spinach
Adjust the seasoning to taste and serve immediately.
Salt and freshly ground black pepper to taste