Cannellini Beans & Tomato Soup
Ingredients
- 2 tablespoons oil
- 1⁄2 cup celery (chopped)
- 1⁄4 teaspoon asafoetida
- 2 bay leaves
- 440 grams cannellini beans
- 3⁄4 cups coconut milk (or milk of choice)
- 2 1⁄2 cups canned diced tomatoes
- 1 teaspoon salt
- 1 tablespoon nutritional yeast
Instructions
1. Using a heavy bottom cooking pot, heat up the oil and add the chopped celery, asafoetida & bay leaves. Sautè for a couple of minutes till they start to sweat and soften.
2. Add the cannellini beans, coconut milk, tomatoes, salt, and nutritional yeast. Let the mixture cook for 15-20 minutes.
3. Let cool slightly before adding to a blender and blend until smooth. You can also use an immersion blender.
4. ♡ Say a little prayer, do a little dance, sprinkle a little love, and serve with happiness
Cannellini Beans & Tomato Soup
Reviews
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.