Italian White Bean and Spinach Soup
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Ingredients
1 pack dried shiitake mushrooms (1 oz)
2 cups boiling water
2 teaspoons olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
4 cups chopped fresh spinach
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
¼ teaspoon freshly ground black pepper
1 16-ounce can of cannellini beans or other white beans, washed and dried
1 can of organic vegetable stock (14 oz.) (such as Swanson Organic Certified)
Fresh thyme (optional)
Ground red pepper (optional)
To make
Dried shiitake mushrooms add a rich flavor to this appetizer soup. It's delicious paired with a grilled cheese sandwich for a light dinner.
Combine the mushrooms and 2 cups of boiling water in a bowl; cover and let stand for 15 minutes. Drain the mushrooms in a colander over a bowl, reserving the liquid. Chop the mushrooms; set aside.Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic and mushrooms to the pan; simmer for 5 minutes or until tender. Add the remaining mushroom liquid, spinach, and the next 5 ingredients (via stock); bring to a boil. Cover, reduce heat and simmer for 10 minutes. Garnish with thyme and red pepper if desired.
Combine the mushrooms and 2 cups of boiling water in a bowl; cover and let stand for 15 minutes. Drain the mushrooms in a colander over a bowl, reserving the liquid. Chop the mushrooms; set aside.Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic and mushrooms to the pan; simmer for 5 minutes or until tender. Add the remaining mushroom liquid, spinach, and the next 5 ingredients (via stock); bring to a boil. Cover, reduce heat and simmer for 10 minutes. Garnish with thyme and red pepper if desired.
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Author:Admin
Published: 11/20/2023 8:28 PM
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