Italian White Bean and Spinach Soup

Randy Mayor; Leigh Anne Ross
Dried shiitake mushrooms lend this appetizer soup rich intensity. It's delightful with a grilled cheese sandwich for a light supper.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 78
Caloriesfromfat 22 %
Fat 1.9 g
Satfat 0.3 g
Monofat 1.1 g
Polyfat 0.4 g
Protein 2.8 g
Carbohydrate 13.5 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 261 mg
Calcium 42 mg

Ingredients

1 (1-ounce) package dried shiitake mushrooms
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
1/4 teaspoon freshly ground black pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
Fresh thyme (optional)
Crushed red pepper (optional)

Preparation

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.

Note:

Alexandra Jamieson,

The Great American Detox Diet

November 2007