High fibre, low calorie salmon chowder

I can (398ml/14 fl oz) cannelini beans, Eden organic, no salt added
260 grams (9,2 oz) Sockeye salmon, ground
lemon juice
herbs
208 grams (5 medium stalks / 2 cups diced) Celery, raw
228 grams (1 large / 2 cups diced) Onions, raw
150 grams frozen chopped spinach, no name brand, 1 block = 150g
1 tbsp Olive Oil
4 cups Imagine low sodium organic vegetable broth (1 L tetrapak)
3 tsp Harvest Sun org vegetable bouillon powder (1 tsp=3 g) (opt)
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Note: these amounts are what I had on hand. They are certainly not cut in stone - experiment and have some fun with this!
(I use Shadoblix blend herbs -- they are available online and are lovely)

This main course soup would be good for dinner as well as for lunch. It's the seasonings that really make this work; find a blend you really like. Also, I expect that using fresh salmon rather than canned also makes a big difference (and if you can find ground salmon, it's cheaper). This cooks as you do the prep, so it only requires a few minutes afterwards for the spinach to thaw and flavours to blend a bit.

Rinse beans and leave to drain.
Cook salmon in large pot with some lemon juice and herbs. Transfer to holding dish and set aside.
Sauté onions and celery in olive oil and herbs.
Add salmon back in to pot.
Blend beans with some of the liquid vegetable broth in a blender or food processor and add to pot. If you've got something small like a Magic Bullet, this will need to be done in batches.
Add spinach to pot.
Add veg broth powder if you want more salt and flavour. (opt)
Simmer until spinach is thawed.
Enjoy!

Serving Size: Makes 4 generous servings

Number of Servings: 4

Recipe submitted by SparkPeople user METAMORPH2010.