Dried shiitake mushrooms lend this appetizer soup rich intensity. It's delightful with a grilled cheese sandwich for a light supper.
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)
How to Make It
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.
As written it was missing something, but then when I added a sprinkling of parmesan cheese at the end it brought it up to a solid 4 stars. I used frozen spinach and extra broth since it was a bit thick. Warm and hearty.
This Italian White Bean and Spinach Soup Recipe was absolutely amazing! The smoked flavor of the shiitake mushrooms complimented the organic vegetable broth so perfectly. The white beans were another great addition to the soup. We added a lot of crushed red pepper to make it a little spicier, but you can season it how you like. We also used fresh kernel corn to add another serving of vegetables. It was the best dinner time soup!:)
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