• 1 can white cannelini beans
• 1 cup vegetable broth
• 1 cup sun dried tomatoes in oil
• 1/2 sweet yellow onion, diced
• 3 cloves of garlic, minced
• 2 cups chopped spinach
• 1 cup diced tomatoes
• 2 tbsp balsamic glaze
• 2 tbsp butter (v)
• 1/2 cup red wine
• 1/4 cup tomato paste
• 1/4 cup fresh chopped basil
• Cashew cream: (can sub with coconut cream)
• 1/2 cup cashews
• 3/4 cup boiling water
• salt or 1/2 veg bouillon cube
• 1/2 cup plant milk
• Spices: Salt, pepper, Italian seasoning, garlic powder, onion powder to taste
1.
Prepare your cashew cream buy covering your cashews with boiling water and add salt or bouillon cube for flavor. Allow to soak for at least 15 minutes. Drain, conserving a few tbsp on the seasoned liquid. Add to a blender, add your plant milk, and blend until a heavy cream consistency is reached, adding more milk if needed. Set aside.
2.
Melt your butter in a large saute pan over medium- high heat, adding your diced onion. Cook for 5 minutes, stirring often. Add your diced tomatoes and garlic, and continue sauteing until onions are translucent, and tomatoes are softened, about 10 minutes. Add the tomato paste, and red wine. Rinse white beans, add to the pan. Add cup of broth. Turn heat to low-med, simmer for 30 minutes, stirring occasionally.
3.
Add the spices to taste, spinach, and cashew (or coconut) cream. Cook until spinach is wilted. Top with a drizzle of the balsamic glaze and fresh basil, and enjoy!