White Bean Mushroom Soup

Name: White Bean Mushroom Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tbsp olive oil; 2 cloves garlic (crushed); 1 onion (large, finely diced); 16 oz portobello mushrooms (thinly sliced); 5 c vegetable broth (preferably homemade); 2 (15-oz) cans cannellini beans (rinsed and drained ); 3 sprigs fresh thyme (or 1 tsp of dried thyme); 3/4 tsp salt; 1/4 tsp red pepper flakes

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Ingredients

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2 tbsp olive oil2 cloves garlic (crushed)1 onion (large, finely diced)16 oz portobello mushrooms (thinly sliced)5 c vegetable broth (preferably homemade)2 (15-oz) cans cannellini beans (rinsed and drained)3 sprigs fresh thyme (or 1 tsp of dried thyme)3/4 tsp salt1/4 tsp red pepper flakes

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Instructions

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Step 1

Heat olive oil in a large pot. Add garlic and cook on medium heat for 1 minute.

Step 2

Discard garlic and add onion to the same pot. Sauté for 7 minutes. Add mushrooms and cook for 7-10 minutes until all liquid evaporates.

Step 3

Add 4 cups of broth, beans, thyme, salt and pepper. Reduce heat to medium low and cook soup for 15 minutes.

Step 4

Remove the thyme from the pot. Take 1-2 ladles full from the pot and puree in a blender.

Step 5

Transfer pureed soup back into the pot and adjust the seasoning if needed. If the soup is too thick, add another 1 cup of broth and bring soup to a boil, then remove from the heat.

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