Ingredients:
2 Tbsp olive oil
1/2 onion, diced
3 carrots, peeled and diced
2 celery stalks, diced
3 Tbsp tomato paste
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 Tbsp Herbes de Provence
4 cups vegetable broth
2 (15-oz.) cans cancellini beans
1 (15-oz.) can diced tomatoes
3 cups spinach
1/2 cup coconut milk
Salt and pepper to taste
Directions:
1. In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, 1/2 teaspoon salt and a dash of pepper. Cook vegetables for about 5 minutes until tender. Next add tomato paste, garlic, red pepper flakes, and Herbes de Provence to vegetables and cook together for about 2 minutes.
2. Add broth, beans, and tomatoes to the pot. Stir together and bring soup to a boil. Then reduce heat to low and allow soup to simmer for 16-18 minutes.
3. Once vegetables are fork tender, increase heat to medium and add spinach and coconut milk. Continue to cook until spinach is wilted and well combined. Adjust taste for preference.
4. Enjoy warm with warm crusty bread!
