Italian Cannellini Bean and Spinach Soup
Ingredients
2 cups
boiling water
1 oz.
dried shiitake mushrooms
1 tbsp.
Kowalski's 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.
freshly ground Kowalski's Black Peppercorns, plus more to taste
¼ tsp.
crushed red pepper flakes
14 oz.
canned cannellini beans, rinsed and drained
4 cups
low-sodium vegetable broth
- kosher salt, to taste
Directions
- In a medium mixing bowl, pour boiling water over mushrooms; allow to stand 10 min.
- Drain mushrooms, reserving liquid; coarsely chop.
- In a deep pot, heat oil over medium heat. Add mushrooms, onion and garlic; cook until softened (about 10 min.).
- Strain reserved mushroom liquid. Add strained liquid to the pot along 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; serve immediately.
Nutrition Note:
- 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.
