Italian Cannellini Bean and Spinach Soup

Easy
Serves 6
Ingredients: 

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

Instructions: 

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.