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Heat up the oil in a large saucepan over medium heat. Add the onions and garlic. Saute for ten minutes. Season with a pinch of kosher salt and pepper.
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Add the tomato sauce, vegetable broth, balsamic vinegar, thyme, and 1 cup of the white beans. Bring to a slow boil and turn the heat down to low-medium.
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Carefully move the mixture to a blender and blend until smooth. Move back to the saucepan.
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Add the basil, the remaining beans, and the savory cashew cream.
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To make the savory cashew cream, soak 1/2 cup of cashews in water for at least two hours. Place into a blender with 1/2 cup of water and 1 teaspoon of balsamic vinegar. Blend until smooth.
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Simmer the soup for ten minutes. Check the seasoning and add salt and pepper as necessary. Add the spinach and simmer on low for another 30 minutes. Don't let the spinach become over-wilted.
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Separately, cook up the pastina or orzo until al dente. Add to the finished soup. Serve hot with Pecorino-Romano cheese.