Easy White Bean Soup

We have beans. An awful lot of beans. Let’s just say there was a wee misunderstanding when I was asked to bring in organic, canned beans. So if the next 57 newsletters happen to feature recipes featuring beans, you won’t be surprised.

As with most of my recipes, it’s a fusion of “want” and dealing with what we have on hand. Craving soup on a cold winter day, it only made sense that I’d make one out of beans. Did I mention we have a lot of beans?

This is pretty yummy, filling and cost effective.

White Bean Soup

1 tablespoon coconut oil
1 onion – diced (approx 1 1/2 cups)
2 cloves garlic – minced
2 can navy beans – rinsed and drained *I used BPA-free Eden Organic*
3 cups vegetable broth
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon salt
3 tablespoons cashew butter
2 generous fists of spinach
2 tablespoons toasted pumpkin seeds

Sauté onion and garlic in coconut oil. Add cumin, coriander and salt. Toss in remaining ingredients except spinach and pumpkin seeds. Bring to a boil, then simmer for 15 – 20 minutes. Prior to serving, add spinach. Puree using an immersion blender to desired consistency. Garnish with toasted pumpkin seeds.