Cannellini Bean and Roasted Mushroom Soup

Name: Cannellini Bean and Roasted Mushroom Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp Olive Oil; 1 lb Mushrooms (halved or quartered); 2 cloves Garlic (minced or pressed); 1 c Onions (1 onion, chopped); 1 tsp Sea Salt; 1 tsp Ground Black Pepper; 2 tsp Dried Sage; 2 tsp Dried Thyme; 3 c Vegetable Broth; 14 oz Canned Cannellini Beans (1 can, not drained)

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Dinner, Lunch, Main Dish

Servings: people

Calories: 198kcal

Ingredients:

1 tbsp Olive Oil
1 lb Mushrooms halved or quartered
2 cloves Garlic minced or pressed
1 c Onions 1 onion, chopped
1 tsp Sea Salt
1 tsp Ground Black Pepper
2 tsp Dried Sage
2 tsp Dried Thyme
3 c Vegetable Broth
14 oz Canned Cannellini Beans 1 can, not drained

Instructions:

Heat oil in a medium stock pot over medium heat. Add mushrooms, garlic, and onion. Sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Sauté for 3 minutes then add sage and thyme.
Add broth and beans, then simmer for 10 minutes.
Retrieve 1 cups of the mixture from the stock pot. Add to a blender. Cover and blend until smooth.
Add pureed bean mixture back to stock pot, whisking in until smooth. Salt and pepper to taste.

Nutrition

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Cannellini Bean and Roasted Mushroom Soup

Ingredients:

Instructions:

Nutrition

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