>> Fall is officially approaching, which means we are retiring the summer recipes and diving right into soup season

••• I just ate this with gluten-free bread, but it would also pair well over rice or with pasta

RECIPE:
– 2 tbsp butter
– 1/2 tsp crushed garlic
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp oregano
– 1/4 tsp crushed red pepper flakes
– 1 cup vegetable broth (if you want a thicker soup, do 1/2 cup vegetable broth)
– 1 cup diced tomatoes
– 1 cup fresh spinach
– 2 cans (31 oz total) butter beans or great northern beans
– 1 cup coconut cream
– 1/2 cup parmesan

STEPS:
1. Combine butter, crushed garlic, and seasonings into a large pot on medium to low heat.
2. Once butter is melted, add vegetable broth, diced tomatoes, and spinach. Cover for about 5 min, or until spinach is fully cooked.
3. Add butter beans, coconut cream, and parmesan. Stir in until cheese melts and enjoy!