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Randy Mayor; Leigh Anne Ross Photo by: Randy Mayor; Leigh Anne Ross

Italian White Bean and Spinach Soup

Dried shiitake mushrooms lend this appetizer soup rich intensity. It's delightful with a grilled cheese sandwich for a light supper.

Cooking Light NOVEMBER 2007

  • Yield: 6 servings (serving size: 1 cup)

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.

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
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Italian White Bean and Spinach Soup recipe

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