Post by barb43 on Jan 8, 2022 19:18:13 GMT
Quick Mushroom and White Bean Soup
A great, versatile recipe for using "what you have on-hand".
Makes enough to fill 3-4 soup mugs, or 2-3 bowls.
Ingredients:
2 tsp Olive Oil
12 - 16 ozs of sliced mushrooms*
1/2-3/4 cup sliced, chopped onions
1-1/2 cups pasta sauce, marinara- or alfredo-style**
1-1/2 cups unsalted vegetable broth
1 approx 15-oz can of cannellini beans, rinsed & drained***
1 to 1-1/2 tsp smoked paprika
1/4-1/2 tsp dried basil
Salt & freshly ground black pepper, to suit your tastes
Instructions:
1. Heat olive oil over medium-high heat in a large saucepan or Dutch oven. All the mushrooms and onion, and saute about 5-7 minutes until the onions are translucent & the mushrooms have given off their moisture.
2. Add the pasta sauce, broth, beans, smoked paprika and basil. Cover with a lid and simmer approx 10 minutes over medium heat.
3. Remove from heat, stir and recover until served. Add salt & pepper as desired.
* I used an 8-oz box of fresh, sliced cremini mushrooms (often called Baby Portabellas, or Baby Bellas), plus a jar of sliced Shiitake mushrooms. You can use whatever type of mushrooms you have on-hand or prefer to eat.
** I prefer white sauce, so something Alfredo-style. I didn't have enough leftover from a previous meal so I added in a can of mushroom soup, adding a little more broth (but not a canful).
*** I used cannellini beans, but Great Northern beans, Navy beans, red kidney beans, or butter beans will also work.
A great, versatile recipe for using "what you have on-hand".
Makes enough to fill 3-4 soup mugs, or 2-3 bowls.
Ingredients:
2 tsp Olive Oil
12 - 16 ozs of sliced mushrooms*
1/2-3/4 cup sliced, chopped onions
1-1/2 cups pasta sauce, marinara- or alfredo-style**
1-1/2 cups unsalted vegetable broth
1 approx 15-oz can of cannellini beans, rinsed & drained***
1 to 1-1/2 tsp smoked paprika
1/4-1/2 tsp dried basil
Salt & freshly ground black pepper, to suit your tastes
Instructions:
1. Heat olive oil over medium-high heat in a large saucepan or Dutch oven. All the mushrooms and onion, and saute about 5-7 minutes until the onions are translucent & the mushrooms have given off their moisture.
2. Add the pasta sauce, broth, beans, smoked paprika and basil. Cover with a lid and simmer approx 10 minutes over medium heat.
3. Remove from heat, stir and recover until served. Add salt & pepper as desired.
* I used an 8-oz box of fresh, sliced cremini mushrooms (often called Baby Portabellas, or Baby Bellas), plus a jar of sliced Shiitake mushrooms. You can use whatever type of mushrooms you have on-hand or prefer to eat.
** I prefer white sauce, so something Alfredo-style. I didn't have enough leftover from a previous meal so I added in a can of mushroom soup, adding a little more broth (but not a canful).
*** I used cannellini beans, but Great Northern beans, Navy beans, red kidney beans, or butter beans will also work.
