Plant-Based Salsa Verde Soup - The Whole30® Program

Ingredients

• 1.5 tbsp olive oil
• 1 medium onion (diced)
• 1 green bell pepper (diced)
• 3 cloves of garlic (minced)
• 1 small jalapeño (finely chopped (optional))
• 1.5 tbsp ground cumin powder
• 2 tsp ground coriander powder
• 2 tbsp green chilis in brine (drained and chopped)
• 2-14 oz can of cannellini beans or chickpeas (drained and rinsed)
• 1 jar of compatible salsa verde
• 5 cups vegetable stock
• 2 cups baby spinach (optional)
• 2 tbsp lime juice
• Salt and pepper to taste
• avocado
• fresh cilantro
• sliced jalapeños
• lime wedges