Creamy Vegan Tomato Basil Soup

• Vegan

• Produce

  • 10 Basil, leaves
  • 1 can Cannelloni beans
  • 3 cloves Garlic
  • 1/2 Onion
  • 1 28-oz can Tomatoes

• Refrigerated

  • 1/2 cup Almond milk

• Canned Goods

  • 1 cup Vegetable broth

• Baking & Spices

  • 1 Red pepper flakes
  • 1 Sea salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on spinach4breakfast.com

Ingredients

• 2 tablespoons of olive oil
• 3 cloves of garlic, minced
• 1/2 onion, chopped
• 1 28-oz can of crushed tomatoes
• 1 can of cannelloni beans, drained and rinsed
• 1 cup of vegetable broth
• 1/2 cup of almond milk
• 10 basil leaves, chopped
• sea salt and pepper
• red pepper flakes

Directions

• in a medium pot, add a drizzle of olive oil add the garlic and onion and saute for a few minutes until fragrant add the tomatoes, cannelloni beans, vegetable broth, sea salt and pepper and mix through all to simmer for 15 minutes stir in the almond milk, chopped basil leaves and red pepper flakes blend using an immersion blender or pour into a standing blender until smooth