White Bean Soup With Roasted Mushrooms
Robust Bean Soup with Mushrooms
Servings: 8
Calories: 124kcal
Ingredients
- 32 oz. fresh mushrooms halved or quartered
- 2 large yellow onions peeled and chopped
- 3 cloves garlic about 1 teaspoon minced
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon ground sage
- 1 teaspoon dried thyme leaves
- 6 cups water
- 2 teaspoons Better than Bouillon Seasoning
- 2 15-oz. cans cannellini beans drained and rinsed
- 1 15-oz. can northern beans drained and rinsed
- 1 tablespoon organic black truffle oil This makes a huge difference!
Instructions
- Preheat oven to 450F degrees.
- Toss mushrooms in 2 tablespoons of olive oil, making sure they are all coated a little bit.
- Put parchment paper on a baking sheet and spread the mushroom evenly in one layer over the paper.
- Roast in 450F degree oven for 10 minutes, turn them over and roast for additional 15 minutes.
- While mushrooms are roasting, heat the remaining oil in a soup pot, sauté the onions until transparent (5 minutes or so), add the garlic and stir.
- Add the water, Better than Bouillon seasoning, cannellini beans (remember to drain and rinse before adding), salt, pepper, thyme and sage, and simmer over medium heat.
- When the mushrooms are done roasting, remove ½ cup of the mushrooms to a mini food processor or blender.
- Retrieve about 1 cup of broth from the stock pot and add it to the food processor along with the Northern beans, and pureé until smooth.
- Add pureed bean mixture back to stock pot, whisking it in until smooth.
- Add remaining roasted mushrooms to soup.
- Just prior to serving, add the truffle oil to the soup to finish it.
- Stir to combine flavors.
- If you'd like, add a few sliced scallions to garnish.
Nutrition
Calories: 124kcal | Carbohydrates: 8g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 517mg | Potassium: 423mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg