Randy Mayor; Leigh Anne Ross
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.

How to Make It

Step 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.

Step 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

Ratings & Reviews

Ericar1477's Review

January 06, 2014
So tasty and very easy to make! I used reduced sodium broth and the flavor was still fantastic. I strongly suggest adding the red pepper at the end, added the extra kick the soup needed.

SFFoodie's Review

November 18, 2012
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.

ViolinChick625's Review

July 30, 2011
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!:)