Marry Me Bean Soup

Ingredients

• 2 tbsp Sun-dried Tomato Oil
• 2 whole Shallots
• 4 cloves Garlic
• 2 tbsp Tomato Paste
• 1 tsp Paprika
• 1 tsp Italian Seasoning
• ¼ tsp Red Pepper Flakes
• 4 cups Vegetable Broth
• 1 can (13.5 oz) Full-fat Coconut Milk
• 2 can (15 oz) Cannellini Beans
• ½ cup Sun-dried Tomatoes
• 2 cups Baby Spinach
• ¼ cup Nutritional Yeast
• ¼ cup Fresh Basil

Instructions

1. Heat the sun-dried tomato oil in a large pot or Dutch oven over medium heat. Add the shallots and sauté until translucent, about 4 to 5 minutes. Add the garlic and cook for 1 more minute until fragrant.
2. Add the tomato paste, paprika, Italian seasoning, and red pepper flakes. Cook, stirring constantly, for about 2 minutes until the tomato paste darkens and the spices are fragrant.
3. Pour in the vegetable broth and coconut milk, then add the cannellini beans and sun-dried tomatoes. Stir to combine and bring to a simmer.
4. Let the soup simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
5. Stir in the baby spinach, nutritional yeast, and fresh basil. Cook for 1 to 2 minutes until the spinach is wilted. Season with salt and pepper to taste.
6. Ladle into bowls and serve hot.