Co+op Basics: White Bean & Tomato Soup with Spinach
Even though the weather is getting warmer outside, we're still big advocates of tomato soup! This soup has extra hidden protein in the form of cannellini beans and raw cashews and added nutrition from fresh spinach. It's a super easy soup, perfect for a busy weeknight. Plus, it's a part of our Co+op Basics series and features 5 Basics items!
- Field Day olive oil
- Field Day crushed tomatoes
- Field Day vegetable broth
- Bulk raw cashews
- Wild Harvest cannellini beans
Ingredients
Field Day olive oil
1 1/2 tablespoons
Yellow onion, diced
1
Garlic cloves, chopped
2
Carrots, chopped
2
Balsamic vinegar
2 teaspoons
Field Day crushed tomatoes
28-ounce can
Thyme
4 sprigs
Field Day vegetable broth
4 cups
Bulk raw cashews
1/4 cup
Wild Harvest cannellini beans
15-ounce can
Baby spinach
3 cups
Salt and pepepr
To taste
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 4
Calories per serving: 278
Cost per serving: $3.46
- Heat a large stock pot over medium-low heat. Add onion, and season with salt and pepper. Cook for a few minutes, stirring frequently.
- Add garlic and carrots. Cook until the onion is soft and translucent and the carrots begin to soften, about 8-10 minutes.
- Add the crushed tomatoes. Season with salt and pepper and cook for 5 minutes more.
- Add balsamic vinegar, cashews, 2/3 of the white beans, thyme leaves, and vegetable broth and simmer for 20 minutes, stirring occasionally.
- Use an immersion blender or transfer the soup to a standard blender and blend until smooth.
- Return to pot, and add the remaining beans and the spinach. Stir in the spinach and cook until wilted.