Rosemary White Bean & Potato Soup

INGREDIENTS

3 cups

Russet Potatoes, peeled & diced

2 cups

White Beans, cooked

1/2 tbsp

Rosemary, dried or fresh

1 1/2 cups

Unsweetened Coconut Milk or Non-dairy Milk

1 cup

Water, reserved from potatoes

1 cup

Yellow Onion, diced

2 tbsp

Shallot, diced

Vegan Chicken Bouillon Cube, optional

1/2 tsp

Garlic Powder

Salt & Pepper,

Toasted Sunflower Seeds, to top

Oil-Free Kale Pesto, to top