This was an easy soup to put together. I love how hearty it was, even without meat! And the calorie count can’t be beat! It for sure needed some salt and a hit of hot pepper flakes. I will make this soup again!
PS: I did not chop the spinach, rather I tore it with my hands as I threw it in the pot. I used about half a bag of spinach and also needed to add a touch of water to make sure the soup didn’t get too thick.
Italian White Bean and Spinach Soup
Dried shiitake mushrooms lend this appetizer soup rich intensity. It’s delightful with a grilled cheese sandwich for a light supper.
Yield: 6 servings (serving size: 1 cup)
Source: Cooking Light Magazine, November 2007
1 (1-ounce) package dried shiitake mushrooms
2 cups boiling water
2 teaspoons olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
4 cups chopped fresh spinach
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
Fresh thyme (optional)
Crushed red pepper (optional)
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 until tender. Add the reserved mushroom liquid, spinach, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Garnish with thyme and red pepper, if desired.
Calories: 78 (22% from fat), Fat: 1.9g (sat 0.3g,mono 1.1g,poly 0.4g), Protein: 2.8g, Carbohydrate: 13.5g, Fiber: 2.9g, Cholesterol: 0.0mg, Iron: 1.3mg, Sodium: 261mg, Calcium: 42mg