I love this Mushroom and White Bean Soup because it’s packed with wholesome veggies, creamy beans, and tender mushrooms, making it a satisfying, healthy meal any day.

It’s simple to prepare and perfect for cozy nights or meal prepping.

Why I Love This Recipe

Loaded with fresh vegetables and earthy mushrooms.

Creamy texture from blended white beans without cream.

Uses pantry staples like rice and canned beans.

Brightened with fresh lemon juice for balance.

Easy to customize with your favorite herbs or greens.

What You’ll Need (Ingredient Highlights)

Cremini or button mushrooms — add rich umami flavor.

White beans (canned) — provide creamy body and protein.

Arborio or white rice — thickens and adds heartiness.

Baby spinach — fresh greens for nutrition and color.

Italian herb seasoning — aromatic blend for depth.

Lemon juice — adds brightness and freshness.

Pro Tips Before You Start

Don’t skip scraping the pan to incorporate all browned bits.

Blend beans well for a smooth, creamy soup base.

Add lemon juice at the end to keep its fresh taste.

Use low-sodium broth to control saltiness.

Adjust liquid to get your desired soup thickness.

How to Make Hearty Mushroom and White Bean Soup

Step 1: Sauté the Base
Heat olive oil in a large pot over medium-high heat.

Add chopped onion, diced carrots, and celery.

Cook until onions are golden, about 2 minutes.

Add minced garlic and Italian seasoning, cook 1 minute more.

Step 2: Cook Mushrooms
Add sliced mushrooms and cook, stirring occasionally, until soft and most liquid evaporates, about 5 minutes.

Step 3: Add Rice and Broth
Season with salt, then stir in rice and vegetable broth.

Scrape bottom to release browned bits.

Step 4: Simmer
Cover and simmer on low until rice is tender, about 15 minutes.

Step 5: Blend Beans
Meanwhile, blend white beans with 1 cup water until smooth.

Step 6: Combine and Finish
Remove lid, stir bean puree into soup.

Add chopped spinach and cook until wilted.

Stir in lemon juice and season with more salt and pepper to taste.

Step 7: Serve
Serve warm. Store leftovers in fridge for up to 3 days after cooling completely.

What to Serve It With

Crusty whole grain bread or garlic toast

Fresh green salad

Roasted vegetables on the side

Variations / Substitutions

Use kale or Swiss chard instead of spinach.

Add cooked sausage or shredded chicken for extra protein.

Substitute rice with barley or quinoa for different texture.

Fresh herbs like parsley or basil can enhance flavor.

Storage & Leftovers

Refrigerate in airtight container up to 3 days.

Reheat gently on stove or microwave.

Soup thickens upon standing—add water or broth to loosen when reheating.

FAQs

Can I use dried beans instead of canned?
Yes, but soak and cook them beforehand; adjust water accordingly.

What type of rice works best?
Short-grain or medium-grain rice works well; jasmine or basmati can be used but may alter texture.

Is this soup vegan?
Yes, using vegetable broth and no dairy makes it vegan-friendly.

Can I freeze this soup?
Yes, freeze in portions for up to 3 months.

How do I prevent spinach from getting mushy?
Add spinach at the end and cook just until wilted.

Can I add other vegetables?
Absolutely, zucchini, bell peppers, or green beans work well.

How thick should the soup be?
Adjust broth to your preference—thicker like stew or more brothy.

Final Thoughts

This Hearty Mushroom and White Bean Soup is a wonderful blend of flavors and textures that’s nutritious and easy to prepare.

It’s perfect for chilly days or when you want a comforting meal that’s both satisfying and healthy.