Ingredients
Scale
- 2 cans white beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic and sun-dried tomatoes; cook for another 2 minutes.
- Stir in the white beans, vegetable broth, coconut milk, and Italian seasoning. Bring to a boil.
- Reduce heat and simmer for about 15 minutes.
- Add spinach and cook until wilted, about 2 minutes.
- Season with salt and pepper to taste before serving.
Notes
- For a thicker soup, blend a portion of the beans.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stovetop
- Cuisine: Italian
- Diet: vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg