INGREDIENTS

3 Tablespoons Pompeian Smooth Extra Virgin Olive Oil

1 Tablespoon salted butter

1 yellow onion, chopped

Kosher salt, to taste

3 cloves garlic, roughly chopped

1 Tablespoon fresh thyme leaves

1 teaspoon minced, fresh rosemary

1/4 cups raw cashews

1 (28 oz.) can diced tomatoes and their juices

2 1/2 cups vegan “chicken” broth or chicken broth

Juice of 1 lemon

1 can Cannellini beans, drained and rinsed

1 packed cup baby spinach

Salt and pepper taste

To Garnish:

Drizzle of Pompeian Smooth Extra Virgin Olive Oil

Maldon salt

Fresh minced thyme and rosemary

Red pepper flakes

preparation

  1. Place a deep pot over medium heat and add the Pompeian Smooth Extra Virgin Olive Oil and butter.
  2. Once the butter has melted add the onion and a generous pinch of salt then sauté 4-5 minutes until the onions are translucent.
  3. Add the garlic, thyme, rosemary and cashews to the pot and sauté for another minute until aromatic.
  4. Add the can of tomatoes and the broth to the pot and increase the heat to medium-high. Bring to a boil, stirring occasionally then reduce to a simmer and cook for 20 minutes.
  5. Allow to cool just slightly before blending. Transfer the soup to a blender and blend until smooth.
  6. Transfer back to the pot over medium heat and add the lemon juice, white beans and spinach. Heat for just a minute or so, stirring, until the spinach wilts into the soup.
  7. Serve immediately in individual bowls topped with a drizzle of Pompeian Smooth Extra Virgin Olive Oil and a sprinkling of Maldon salt, fresh herbs and red pepper flakes.