Italian White Bean and Spinach Soup

Italian White Bean and Spinach Soup
Photo by Randy Mayor


  • 1 teaspoon chopped fresh thyme
  • 2 teaspoons olive oil
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 teaspoon chopped fresh rosemary
  • Fresh thyme (optional)
  • 1 (1-ounce) package dried shiitake mushrooms
  • ¼ teaspoon freshly ground black pepper
  • + 6 more ingredients
    • 2 cups boiling water
    • Crushed red pepper (optional)
    • 1 cup chopped yellow onion
    • 2 garlic cloves, minced
    • 1 (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
    • 4 cups chopped fresh spinach

Combine mushrooms and 2 cups boiling water in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and mushrooms to pan; sauté 5 minutes or unt...

View full recipe at My Recipes


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