1 cup chopped onions
4 1/2 cups cooked cannellini beans or 3 (15 ounce) cans no salt added or low sodium, drained
3 fresh tomatoes, chopped
1 bunch fresh basil, chopped
4 tablespoons Dr. Fuhrman’s VegiZest or other no salt seasoning, to taste
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dr ied oregano
1/2 cup raw cashew nuts
1/4 cup pine nuts
1. In soup pot, combine all ingredients, except cashews and pine nuts.
2. Cover and simmer for 30-40 minutes.
3. In high powered blender, blend 1/4 of soup mixture with cashew nuts.
4. Add back to soup pot.
5. Serve with pine nuts sprinkled on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (187g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 30 (35%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 54.1mg||2 %|
|Potassium 537mg||14 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 9.9g|
|Protein 3.8g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 86
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