Italian Cannellini Bean and Spinach Soup

Italian Cannellini Bean and Spinach Soup

Serves 6


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.

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
¼ tsp. coarse ground black pepper
¼ 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
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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.