Quick and Creamy Vegetable Bean Soup

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

Category: Soups, Stews and Chili

Cuisine: not set

Ready in 30 minutes
by don57428

Ingredients

4 cups tomato soup (low or no sodium)

2 cups frozen broccoli

2 cups frozen spinach chopped

2 cups carrot juice

1 cup onions chopped

4.5 (3 25 oz cans)) cups cannellini beans cooked

3 tomatoes chopped

1 bunch basil chopped

4 tablespoons Dr. Furman Vegizest or other seasoning (no salt) to taste

1 teaspoon garlic powder

.5 teaspoon dried basil

.5 teaspoon dried oregano

.5 cup raw cashew nuts

.25 cup raw pine nuts


Directions

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.

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