Warm up your belly with this delicious, veggie-packed soup! We like to serve it with a few slices of crusty bread. You can pick up tomato plants here at Back Home on the Farm.
You’ll need:
- 1 small yellow onion, sliced
- 8 oz. cherry tomatoes, halved
- 4 garlic cloves, minced
- ¼ cup sun-dried tomatoes, chopped
- 1 tablespoon tomato paste
- 1 (15 oz) can cannellini beans
- 1¼ cup vegetable broth
- 1 tablespoon cornstarch
- 2 cups baby greens, like baby arugula or spinach
- ¼ cup cream cheese
- Salt and pepper, to taste
- 1 small lemon, juiced
- ¼ cup fresh basil, sliced, to garnish
To make:
Over medium heat, add 1 tablespoon of avocado or olive oil in a medium-sized saucepan. Add the onion and saute for 3 minutes until it’s soft and translucent. Add the cherry tomatoes and cook for another 5 minutes, stirring frequently, until they’re slightly softened.
Add the garlic, sun-dried tomatoes, and tomato paste, and cook, stirring constantly, for one minute.
Whisk the cornstarch with a splash of broth in a small bowl. Once blended, stir it into the rest of the vegetable broth.
Pour the broth into the pan and add the beans. Cook for 5 minutes at a low simmer until slightly thickened and warmed through.
Stir in the cream cheese until melted into the stew. Add the greens and cook until wilted, about 1 minute. Then, mix in the lemon juice. Add salt and pepper to taste. Top with basil.
Serve over rice, quinoa, greens, toast, or all alone.
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