INGREDIENTS
3 cups
Baby spinach
1 1/2 cups
Cannellini beans, cooked
2
Carrots
2
Garlic cloves
3
sprigs Thyme, fresh
1 28 ounce can
Tomatoes, whole
1
Yellow onion, medium
2 cups
Vegetable broth
1
Black pepper, freshly ground
1/2 tsp
Sea salt
1 1/2 tbsp
Olive oil, extra-virgin
1/4 cup
Cashews, raw
1
splash White wine