Hearty Mushroom and White Bean Soup
A wholesome and filling soup made with sautéed vegetables, earthy mushrooms, white beans, and rice, simmered in a vegetable broth and topped with fresh spinach. A healthy and hearty meal that’s perfect for a cozy dinner.
Ingredients
- 2 tbsp olive oil
- 1 cup chopped sweet onion
- 2 cups diced carrots
- ½ cup diced celery
- 3 –4 cloves garlic minced
- ½ tbsp dried Italian herb seasoning
- 1 lb cremini or button mushrooms sliced
- 1 tsp sea salt
- ½ cup white rice
- 4 cups low-sodium vegetable broth
- 15 oz canned white beans drained and rinsed
- 1 –2 cups water
- 2 cups baby spinach chopped
- 1 –2 tbsp lemon juice
- Black pepper to taste
Instructions
- Heat oil in large pot over medium-high heat.
- Sauté onion, carrots, celery 2 minutes. Add garlic, herbs, cook 1 minute.
- Add mushrooms, cook 5 minutes until soft.
- Season with salt, stir in rice and broth. Scrape pot bottom.
- Cover, simmer 15 minutes until rice soft.
- Blend beans with 1 cup water until smooth.
- See full steps with tips & photos → https://mischacrossing.com/hearty-mushroom-and-white-bean-soup/
Notes
- Make Ahead: This soup can be made ahead of time and stored in the fridge for up to 3 days.
- Add-Ins: For extra flavor, you can add a sprinkle of Parmesan cheese or a drizzle of olive oil on top before serving.