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Tomato Soup With Coconut Milk, Spinach, Tuscan soup - Tasty Secrets
1. Pour oil into a frying pan and add diced onions, carrots, celery stalks.
2. Sprinkle with sea salt, black pepper and fry for about 5 minutes.
3. Add: tomato paste, mined garlic cloves, red pepper flakes, dried thymes and dried basil. Cook 1 minute.
4. Pour in the vegetable broth and add the cannellini beans, diced tomatoes, balsamic vinegar, and full-fat coconut milk.
5. Continue cooking, stirring well.
6. Add chopped spinach leaves and cook for a few minutes.
7. Garnish with basil leaves.
Ingredients:
Oil - 1 tbsp
Yellow onion - 1/2 pc (large)
Carrots - 2 pcs (medium)
Stalks celery - 2 pcs (large)
Sea salt - 1 tsp
Black pepper - 1 tsp
Tomato paste - 2 tbsp
Garlic cloves - 4 pcs
Red pepper flakes - 1/2 tsp
Dried thyme - 1 tsp
Dried basil - 1 tsp
Vegetable broth - 3 cups
Cannelloni beans - 1 can (15-oz)
Tomatoes - 1 can (15-oz)
Balsamic vinegar - 1 tbsp
Coconut milk - 1 can (15-oz)
Spinach leaves - 4 cups
Basil leaves
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