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Italian White Bean and Spinach Soup

Servings 6
Calories 32 kcal

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.