Italian White Bean and Spinach Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Dried shiitake mushrooms lend this appetizer soup rich intensity. It's delightful with a grilled cheese sandwich for a light supper. Ingredients:
1 (1-ounce) package dried shiitake mushrooms |
2 cups boiling water |
2 teaspoons olive oil |
1 cup chopped yellow onion |
2 garlic cloves, minced |
4 cups chopped fresh spinach |
1 teaspoon chopped fresh rosemary |
1 teaspoon chopped fresh thyme |
1/4 teaspoon freshly ground black pepper |
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained |
1 (14-ounce) can organic vegetable broth (such as swanson certified organic) |
fresh thyme (optional) |
crushed red pepper (optional) |
Directions:
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.
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.
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