Italian Cannellini Bean and Spinach Soup

  • 2 cups boiling water
  • 1 oz. dried shiitake mushrooms
  • 1 tbsp. extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups (about 4 oz.) fresh spinach, roughly chopped
  • 1 tsp. finely chopped fresh rosemary
  • 1 tsp. finely chopped fresh thyme
  • 1/4 tsp. coarse ground black pepper
  • 1/4 tsp. crushed red pepper flakes
  • 14 oz. canned cannellini beans, rinsed and drained
  • 4 cups low-sodium vegetable broth
  • - kosher salt and coarse ground black pepper, to taste

In a medium bowl, pour boiling water over mushrooms; allow to stand 10 min. Drain mushrooms, reserving liquid; coarsely chop. In a deep pot over medium heat, heat oil. Cook mushrooms, onion and garlic until softened (about 10 min.). Strain reserved mushroom liquid; add to the pot with spinach, rosemary, thyme, peppers, beans and broth. Bring to a boil; reduce to simmer. Cook until spinach and beans are tender (about 10 min.); season to taste and serve immediately.

Nutrition Information Per Serving:
Total Calories: 120
Total Fat: 3 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 480 mg

A good source of fiber, vitamin C, iron, potassium, magnesium and folic acid. One serving offers more than 100% of the daily requirement for bone-building vitamin K.