Vegan White Bean Soup with Lemon & Parsley - The Pesky Vegan

Ingredients

• 1 tablespoon olive oil
• 2 medium onions, diced
• 2 medium carrots, diced
• 2 sticks celery, diced
• 4 cloves garlic, finely chopped
• 2 medium potatoes, diced into 1 cm cubes
• 2x 14 oz (400 g) tins white beans, drained and rinsed ((cannellini, navy, haricot, etc.))
• 6 cups (1.5 litres) vegan stock
• 3 tablespoons nutritional yeast
• 1 teaspoon dried sage
• 3 bay leaves
• Handful of fresh parsley, chopped ((save some leaves to serve))
• Grated zest of 1 lemon ((save the juice to serve))
• Salt and pepper, to taste