Description
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.
Ingredients
- 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
Instructions
- 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.
I made this soup and I loved it. I will make it again. I substituted kale for the spinach. I will definitely make this soup again.
Loved it. I have made this soup a few times. Perfect as is. To change it up a bit, I added some chopped potatoes and less beans.
★★★★★
This soup has delicious flavor. I did soak 1/2 cup of dried mushrooms, porcini and mixed gourmet mushrooms, and added them and the soaking water to the soup. I also put in double the amount of spinach. I will make this again.
★★★★★