Monday, February 15, 2010

White Bean, Mushroom and Spinach Soup

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. 

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