Sort ingredients
opal
QR Code
Listen
Pdf
In a large pot or skillet, warm the olive oil over medium heat. Add the onion and sauté for several minutes, until translucent. Add the garlic and continue to cook until fragrant.
In a small bowl, or measuring cup, whisk ½ tablespoon cornstarch with ½ cup of the broth. Set aside. Skip this step if you prefer not to use the starch.
To the pot, add the tomato paste. Stir and continue to cook for 1 minute. Pour in the cornstarch slurry and remaining vegetable broth. *Only use 1 cup broth if not adding starch. Bring to a boil then reduce to a simmer. Cook for 5 minutes, until broth begins to thicken.
Stir in the ½ cup Greek yogurt, 2 tablespoons nutritional yeast, 1 teaspoon oregano and 1 teaspoon thyme. Add the spinach, cover and cook until wilted, about 3 minutes.
Lastly, add the beans and chopped sundried tomatoes. Cook until heated through. If you chose to skip the starch, use the back of a spoon to mash some of the beans in the pot then stir to combine. Add salt & pepper, to taste. Serve warm and enjoy!