Italian White Bean and Spinach Soup
- 1 package dried shiitake mushrooms ((1-ounce))
- 2 cups boiling water
- 2 tsp olive oil
- 1 cup chopped yellow onion
- 2 garlic cloves (minced)
- 4 cups chopped fresh spinach
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 1/4 tsp freshly ground black pepper
- 1 can cannellini beans or other white beans ((16-ounce) rinsed and drained)
- 1 can organic vegetable broth (such as Swanson Certified Organic, (14-ounce))
- Fresh thyme (optional)
- Crushed red pepper (optional)
- Combine mushrooms and 2 cups boiling water in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and mushrooms to pan; sauté 5 minutes or until tender. Add the reserved mushroom liquid, spinach, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Garnish with thyme and red pepper, if desired.
