Ingredients
2 tablespoons olive oil
2 cloves garlic, crushed
1 large onion, finely diced
16 oz (450 g) portobello mushrooms, thinly sliced
5 cups vegetable broth (homemade or store-bought)
2 (15-oz) cans cannellini beans, rinsed and drained
3 sprigs fresh thyme or 1 teaspoon dried thyme
¾ teaspoon salt
¼ teaspoon red pepper flakes
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and cook for 1 minute. Remove garlic and add onions, sautéing for 7 minutes until soft.
- Add mushrooms to the pot and cook for 7–10 minutes, stirring occasionally, until all liquid has evaporated.
- Pour in 4 cups of vegetable broth, add cannellini beans, thyme, salt, and red pepper flakes. Reduce heat to medium-low and simmer for 15 minutes. Remove thyme sprigs.
- Take 1–2 ladles of soup and puree in a blender. Return pureed soup to the pot and stir. If soup is too thick, add 1 more cup of broth and bring to a gentle boil. Remove from heat and serve.
Notes
- For extra depth, soak dried porcini mushrooms for 30 minutes and use the soaking liquid along with vegetable broth.
- This soup can be customized with other mushrooms, greens, or grains for added texture and nutrition.
- Store leftovers in an airtight container in the fridge and consume within 24 hours.
- Prep Time: 10 min
- Cook Time: 25 min