Quick and Creamy Vegetable Bean Soup
Preparation Time: 15 minutes
4 cups prepared no-salt-added or low sodium tomato soup
2 cups frozen broccoli florets
2 cups frozen chopped spinach
2 cups carrot juice
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 blend, to taste
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup raw cashew nuts
1/4 cup pine nuts
In soup pot, combine all ingredients, except cashews and pine nuts. Cover and simmer for 30-40 minutes.
In high powered blender, blend 1/4 of soup mixture with cashew nuts. Add back to soup pot.
Serve with pine nuts sprinkled on top.