{love + lemons creamy white bean & tomato soup}

Love + Lemons got it right with this recipe.  It’s soup-er easy…haha.  There is something relaxing about making a big ol’ pot of soup.  Especially healthy soup.  It’s hearty, but light and delicious.  White bean + thyme + tomatoes….yummm!

Best part – it’s Kaia friendly!

Creamy White Bean + Tomato Soup

Here’s what you’ll need:

• 1 1/2 tablespoons olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 teaspoons balsamic vinegar
• 1 (28 oz.) can whole tomatoes
• 4 springs fresh thyme
• 3-4 cups vegetable broth
• 1/4 cup raw cashews (optional, adds extra creaminess)
• 1 can cannellini beans, divided
• 3 cups spinach
• salt + pepper
• fresh basil

Directions:

Heat oil in a large pot over medium heat.  Add onion + garlic + carrots.  Sprinkle with salt + pepper and allow to cook for about 10 minutes, until the onion is soft and translucent.

Add tomatoes, breaking them up with a wooden spoon.  Simmer until tomatoes cook down, about 8 minutes.

Stir in balsamic vinegar + cashews + half of the cannellini beans + thyme + veggie broth.  Simmer 20 minutes, stirring occasionally.

Remove thyme and carefully pour mixture into food processor.  Working in batches if necessary.  I didn’t blend it as much as the original recipe did, but I like it a little chunky 🙂 Add additional veggie stock if soup is too thick.  I did!

Pour blended soup back into the pot.  Add remaining beans + spinach.  Simmer over low heat until spinach is wilted and soup is hot.  Season with salt + pepper to taste and lastly, add fresh basil.

You guys – it’s BOMB!  I’ve had it for lunch the last two days and still have enough left for probably 2 more days.  Bailey wouldn’t touch it with a ten foot pole, so it’s all mine 🙂

I stuck the recipe into My Fitness Pal for nutritional facts and it made me like this soup even more.

4 servings

calories – 225

fat – 8

carbs – 31.6

protein – 10

** vegan + gluten-free too!!

 

If you haven’t had a chance to check out Love + Lemons new cookbook, do it!

I love that their recipes are inspired by their travels and their passion for local seasonal cooking.  Guess how they got the name Love + Lemons?  While out for a walk in Capri, a golden retriever trotted past with a lemon in its mouth.  They joked about the romantic notion that Italians probably play fetch with lemons instead of tennis balls.  So random and so unique ♥

Not to mention their photography is amazing.  If you can make vegan + gluten-free food make me drool from pictures….then you’re doing a fine job!

Roasted Cauliflower Tacos with Chipotle Cream // Gluten-free with a Vegan version.  Yummm!

Bloggers have been blowing this recipe up.  Seems that basically everyone thinks it’s outstanding.  I can’t wait to try it out.

 

Creamy Broccoli Soup // vegan + gluten-free

broccoli + leak + coconut milk + red pepper flakes.  Doesn’t it sound divine?

 

Loaded Sweet Potato Nachos // Gluten-free

God knows I’m a sucker for nachos.  This healthy version has radishes + serrano pepper + adobo sauce + avocado…I’m sold!

That’s just three recipes that caught my eye while flipping through the cookbook.  If you have a passion for vegan + gluten-free or even healthy cooking….GET THIS COOKBOOK!

You cab pick up a copy at:

Amazon

Target

I will share another Love + Lemons recipe that I tried with you all next week.

xoxo stacyb