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Italian White Bean and Spinach Soup

Randy Mayor; Leigh Anne Ross
Yield 6 servings (serving size: 1 cup)
Dried shiitake mushrooms lend this appetizer soup rich intensity. It's delightful with a grilled cheese sandwich for a light supper.

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)

Nutrition 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

How to Make It

  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.

The Great American Detox Diet