Sunday, November 25, 2012

Mushroom and White Bean Soup

Mushroom and White Bean Soup
Quick-Fix Vegetarian, page 47

Serves 4


1 Tbsp olive oil
1/2 cup onions, chopped
1 pound mushrooms, sliced
1 tsp savory
4 cups vegetable broth
1 16-oz can white beans, drained and rinsed
Salt and pepper
2 Tbsp parsley, fresh, chopped, for garnish


  1. Heat oil in a large pot over medium heat. Add onions; cover and cook until softened, about 5 minutes.

  2. Stir in mushrooms, savory, and broth; bring to a boil. Decrease heat to low; add beans and season to taste with salt and pepper. Simmer about 10 minutes; puree some of the soup (use an immersion blender or puree 2 cups in a food processor; add back to pot).

  3. Adjust seasonings to taste and heat until hot, about 5 minutes.

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