A creamy cannellini bean soup with coconut milk, sun-dried tomatoes, spinach, and a savory herb-spiced broth.
10m prep · 20m cook · 4 servingsGluten-Free
- 2 tbsp Sun-dried Tomato Oil
- 2 whole Shallots
- 4 cloves Garlic
- 2 tbsp Tomato Paste
- 1 tsp Paprika
- 1 tsp Italian Seasoning
- ¼ tsp Red Pepper Flakes
- 4 cups Vegetable Broth
- 1 can (13.5 oz) Full-fat Coconut Milk
- 2 can (15 oz) Cannellini Beans
- ½ cup Sun-dried Tomatoes
- 2 cups Baby Spinach
- ¼ cup Nutritional Yeast
- ¼ cup Fresh Basil
Instructions
Estimated nutrition (per serving)
Calories400 kcal
Protein18g
Carbs50g
Fat18g
Fiber12g
Sodium800mg
Sugar6g
