This recipe is one I got off of Instagram. I think it is delious and you should give it a try. It is easy to put together and also easy to make vegan with one simple swap! OG recipe here.

Ingredients:

1 tbsp olive oil
2 shallots
1 small jar sun-dried tomatoes
1 cup (230ml) cherry tomatoes
4 garlic cloves
2 tsp dried oregano
0.5 tsp chili flakes
0.5 tsp salt & pepper
1 cup (230ml) coconut milk ***I use the whole can and it’s great!
0.5 cup (120ml) vegetable broth
2 cans butter beans (you could use garbanzo beans)
3 cups (7dl) spinach
0.25 cup shredded parmesan cheese (or add more nutritional yeast if vegan)
0.5 cup (120ml) nutritional yeast (optional, gives a cheesy flavor)

Topping: fresh basil

Directions:

STEP 1: Fry shallot for a minute in the 1 TBLS oil

STEP 2: Add garlic and halved cherry tomatoes. Cook for 5 minutes until the tomatoes starts bursting.

STEP 3: Add the spices and sun-dried tomatoes, coconut milk, broth, nutritional yeas, parmesan, spinach and beans. Simmer until thick and creamy.