Nov 8, 2022

White Bean & Mushroom Soup

Savoury, thick, and comforting white bean and mushroom soup.

As winter creeps closer I start thinking of thick and delicious soups that will warm my insides. This white bean and mushroom soup with vegetables and a creamy broth has everything it takes to be a warming and filling meal.

It is simple, yet so yummy. I look forward to breaking out my Dutch oven and making a huge batch to enjoy as the temperature outside dips.

Though I use cannellini beans in this, any white beans will work. They can also be dried instead of canned, but they will need to be soaked overnight and the cooking time doubled.

This soup is suitable for vegans, but if this isn't a concern, try adding some chopped ham. Other optional additions include peas, corn kernels, and chopped parsnip or turnip.

Ingredients

(Makes 6 servings)

1 tablespoon extra-virgin olive oil
1 tablespoon plant-based butter
1 large sweet onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
2 cups white mushrooms, sliced
1 teaspoon sea salt
2 cans (540ml ea.) cannellini beans, drained and rinsed (or other white beans)
6 cups vegetable stock (or chicken stock)
1 teaspoon dried rosemary, crushed
1/2 teaspoon ground black pepper

Directions

In a Dutch oven over medium-high heat, add the extra-virgin olive oil and butter. Allow butter to melt and start to sizzle, then add the onion and saute for 4 to 5 minutes before adding the carrots, celery, and mushrooms. Sprinkle with sea salt and saute until the mushrooms have lost a majority of their water and have started to brown (about 10 to 12 minutes).

Add the beans, stock, dried rosemary, and ground black pepper. Bring to a boil then reduce heat to medium. Simmer covered until the vegetables and beans are tender (about 45 minutes).

Using a potato masher, mash/purée some of the beans to turn the soup stock thick and creamy. Stir well.

Serve and enjoy.

Nutritional Information Per Serving: