Creamy Tuscan White Bean Soup

How to make it

1. 1

   Start by soaking your raw cashews in hot water for at least 10 minutes. While they are soaking, drain and rinse your cannellini beans thoroughly. Then, go ahead and mince your garlic cloves and roughly chop the sun-dried tomatoes.

2. 2

   Once the cashews have softened, drain them well and pop them into a blender with 1 cup of fresh water. Blend until you have a perfectly smooth and creamy cashew cream. Set this aside.

3. 3

   Heat a good sized pot over medium heat. Add a splash of the olive oil from your sun-dried tomato jar. Toss in the minced garlic and sauté for about one minute until it smells wonderful. Be careful not to let it brown.

4. 4

   Stir in the chopped sun-dried tomatoes and let them cook for another two minutes, allowing their lovely flavors to come out. Now, add the drained cannellini beans to the pot.

5. 5

   Pour in about 2 to 3 cups of water or vegetable broth. Bring the mixture to a gentle simmer. Stir in the fresh spinach and cook just until it wilts. Finally, stir in your beautiful cashew cream. Heat everything through gently, season with salt and pepper to your liking, and serve warm. Enjoy every spoonful!