December 16, 2019
Beans thicken this vegan white bean mushroom spinach soup giving it an almost creamy consistency while fresh rosemary and garlic make it fragrant and full of flavor.
It only took a week, but I went through my entire stash of soup in the freezer.Exhausted from busy days in the pre-holiday rush of deadlines, I couldn’t bring myself to pack lunch for the next day the night before.I like to do as much as I can before bedtime, or the morning will be complete chaos.Freezing soup is an absolute lifesaver for work lunches.Packing lunch is a great way to save money and most importantly, to be healthy.
When you make your own food, you know exactly what’s going in it whether your priorities are organic, low sodium or something else.My typical soups are made with pureed veggie bases like sweet potatoes.I also love cracking open a can of tomatoes to make soups like one with red lentils and butternut squash.To change up my routine, I have been reaching for more broth-based soups. Of course they are still filled with vegetables.
I really love this soup. Part of the reason is because it’s fast and easy to cook. To start, I sauté white onions over medium heat to gently let them soften.Then I add sliced cremini mushrooms followed by garlic and lots of minced fresh rosemary.Once the mushrooms are cooked, it’s time to stir in the beans and vegetable broth. I like great northern beans, but you can also use cannellini beans.
With everything in the pot, I bring the soup to a boil and then reduce the heat to let the fragrant mixture simmer.
In just 15 minutes, the beans thicken this vegan soup giving it a kind of creamy constancy.
When I add baby spinach, it always seems like way too much, but then the leaves wilt and make themselves right at home with the rest of the ingredients in the pot.
I have already started including white bean mushroom spinach soup in my rotating repertoire of winter soups.
1 tablespoon olive oil
1 small white onion, roughly chopped
8 ounces cremini mushrooms, sliced
3 garlic cloves minced
2 tablespoons fresh minced rosemary
1 teaspoon kosher salt plus more for serving
1/2 teaspoon black pepper plus more for serving
Pinch of red pepper flakes
2–15.5 ounce cans white beans (great northern beans or cannellini beans)
3 cups low-sodium vegetable broth
1 cup water
2 ounces baby spinach
Minced chives for serving
In a large saucepan over medium heat, heat 1 tablespoon olive oil. Sauté the onions until they become soft and translucent, about 3-4 minutes.
Add the mushrooms and continue cooking for 5 minutes letting the mushrooms start to brown. Stir in the garlic and sauté for a few minutes until the mushrooms are caramelized and fragrant.
Stir in the rosemary, salt, pepper, red pepper flakes, beans, broth and water. Bring the mixture to a boil.
Reduce the heat and simmer the soup until it thickens slightly, about 15 minutes. Add the spinach. Once the leaves have wilted, taste the soup and season with salt and pepper as needed.
Divide the soup into bowls and top with minced chives.
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