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.
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.