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.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 86 | ||
Calories from Fat: 30 (35%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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