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