2 cups vegetable broth
1 15oz can cannellini, rinsed and drained
1 15oz can chickpeas
1 cup salsa verde
1/4 tsp cumin
1/4 tsp chili powder
1/4 cup raw nuts
1 avocado (optional)
Salt, to taste
Add the broth, cannellini beans, chickpeas, salsa, cumin, and chili powder to a large pot and bring to a boil.
Let simmer for 10 minutes.
Blend half of the soup and raw nuts, and return to pot.
Add salt to taste.
Dice the avocado just before serving. (optional)
Divide the soup into bowls and top with avocado.
Cannellini beans are sometimes called white kidney beans.
Salsa can be high in sodium, so be mindful of the salt content, if necessary.
I like to use low sodium vegetable broth so I can control the saltiness of the soup.