Creamy Sun Dried Tomato & Spinach Soup

Loaded with umami from tomatoes, creaminess (and fiber!) from beans and bright flavor and satisfying mouthfeel from lemon, this vegetarian-friendly soup is super delicious. And it could be on your table in 30 minutes. Plus, it's jam-packed with nutrients from spinach, and we cut the salt by using low-sodium vegetable broth and unsalted cannellini beans.

Nutrition Information

145 Calories

30g Carbohydrates

11g Protein

670mg Potassium

6g Fiber

6g Sugar

Ingredients

⅓ cup slivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar
2 cups sliced mushrooms
1 cup chopped onion
2 large cloves garlic, minced
1 teaspoon dried basil
1 ½ tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon ground pepper
3½ cups low-sodium vegetable broth
½ cup heavy cream
4 cups coarsely chopped fresh spinach
1 (15 ounce) can unsalted cannellini beans, rinsed
1 tablespoon lemon juice, plus more to taste