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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 22%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.8g
  • Carbohydrate: 13.5g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 261mg
  • Calcium: 42mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Italian White Bean and Spinach Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy