Roasted Mushroom & White Bean Soup Recipe

Name: Roasted Mushroom & White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces mushrooms halved or quartered; 2 sweet onions large, quartered; 3 garlic cloves slightly crushed; 2 tablespoons olive oil; 1 1/2 teaspoons salt divided; 1 1/2 teaspoons pepper divided; 10 sage leaves fresh; 10 stems fresh thyme leaves, *, divided; 48 ounces chicken broth vegetable broth can be substituted for a vegetarian version; 15 ounces white beans cans, not drained, I prefer cannellini beans; salt

Servings: persons

16 ounces mushrooms halved or quartered
2 sweet onions large, quartered
3 garlic cloves slightly crushed
2 tablespoons olive oil
1 1/2 teaspoons salt divided
1 1/2 teaspoons pepper divided
10 sage leaves fresh
10 stems fresh thyme leaves, *, divided
48 ounces chicken broth vegetable broth can be substituted for a vegetarian version
15 ounces white beans cans, not drained, I prefer cannellini beans
salt

1
Preheat oven to 450u00b0F.
2
Toss mushrooms, garlic and onion in olive oil, 1 teaspoon salt, and 1 teaspoon pepper. (You may want to keep mushrooms separate on baking sheet for roasting, because you'll have to separate later. So, separate now, or later.) Spread on baking sheet. Add sage leaves and stems of thyme. Roast in 450u00b0 F oven for 10 minutes, toss and roast for additional 15 minutes.
3
While vegetables are roasting, add broth, beans, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon fresh thyme leaves to a large stock pot over medium heat and simmer.
4
When vegetables are done roasting, let cool slightly. Separate mushrooms from other roasted vegetables (if not already separated).
5
Retrieve 2 cups of the white beans, and 1 cup of broth from the stock pot, add to a blender along with the roasted onions, garlic and herbs. Cover and blend until smooth.
6
Add pureed bean mixture back to stock pot, whisking in until smooth. Add roasted mushrooms to soup. Salt and pepper to taste.
7
Warm over low heat until ready to serve.
8
*Dried herbs may be substituted for fresh. The rule of thumb is one part dried, to three parts fresh.

1185

kcal

Calories

Fat

119

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 ounces mushrooms halved or quartered, 2 sweet onions large, quartered, 3 garlic cloves slightly crushed, 2 tablespoons olive oil, and more.

Yes, Roasted Mushroom & White Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Mushroom & White Bean Soup

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