White Beans and Roasted Mushrooms Soup

A Healthy recipe, hearty alternative to cream-based soups.  The roasted aromatics and mushrooms add to the wonderful flavor of this perfect healthy recipe winter soup.

Healthy Recipe Ingredients

• 16 ounces quartered mushrooms
• 2 large, sweet onions
• 3 cloves of slightly crushed garlic
• 2 tablespoons extra virgin olive oil
• 8-10 sage leaves
• 8-10 stems and a tablespoon of fresh thyme leaves
• 48 ounces  vegetable broth
• 3, 15 ounce cans of white beans, drained
• Salt and pepper to taste.

Healthy recipe preparation:

Roast the vegetables  (you can actually do this in advance):

Preheat your oven to 450 °F

In a baking sheet, toss garlic and sweet onions in olive oil, some salt and pepper.

In another sheet, toss the mushrooms also with olive oil, salt and pepper.

Spread the vegetables out and add sage leaves and stems of thyme.

Roast for 10 minutes, then toss again and roast for 15 minutes.

Set aside to cool.

While the vegetables are roasting, place the beans and the vegetable broth in a large stock pot, add salt, pepper and a tablespoon of fresh thyme. Simmer over medium heat.

Cream substitute for this healthy recipe

• Take out 2 cups of beans and a cup of broth from the stock pot
• Place in a blender with the roasted onions, garlic and herbs
• Cover and blend until smooth and creamy.

Add the pureed bean mixture back to the pot and whisk until smooth

Add the roasted mushrooms

Season with salt and pepper. Warm the soup in low heat until ready to serve.

NOTE:

You can substitute dry herbs for fresh.  1 part dried = 3 parts fresh

Cannellini beans, great northern beans or navy beans can be used for this recipe.

For this healthy recipe, roast your vegetables beforehand for easy prep!