Yet another snowy Sunday afternoon, and yet another pot of hearty soup. Mushrooms are one of my favorite things, so I'm always trying new mushroom soup combos. I love that 4 ingredients simmered in some broth and spices all afternoon can yield such marvelous flavor.
White Bean, Mushroom and Spinach Soup
1 medium yellow onion, chopped
1 8oz package white button mushrooms, cleaned and sliced
(baby portabellas would be super too)
8 oz frozen spinach (or fresh if you have it)
1 can white beans
16 oz vegetable broth
2 t rubbed sage or 2 T fresh chopped sage
2 bay leaves
salt and pepper to taste
-saute onion in 2 T olive oil or butter for 5 minutes
-add sliced mushrooms and saute for another 5 minutes
-add broth and bring to boil
-reduce heat to low simmer, add spinach and spices
-simmer, covered, on low, until ready to serve
-add white beans and heat through (about 10 minutes) before serving
I know, super easy, right?! I served this with an arugula salad with fresh blue cheese dressing, hearty grain bread, and a bottle of champagne. It was Valentine's Day, after all.
Monday, February 15, 2010
White Bean, Mushroom and Spinach Soup
Labels:
Quick and Easy Meals,
Soup
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