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Easy vegan soup with Portobello mushrooms and white beans
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White Bean Mushroom Soup

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Iryna

Ingredients

  • 2 tbsp olive oil
  • 2 cloves garlic crushed
  • 1 onion large, finely diced
  • 16 oz portobello mushrooms thinly sliced
  • 5 c vegetable broth preferably homemade
  • 2 (15-oz) cans cannellini beans rinsed and drained
  • 3 sprigs fresh thyme or 1 tsp of dried thyme
  • ¾ tsp salt
  • ¼ tsp red pepper flakes

Instructions

  • Heat olive oil in a large pot. Add garlic and cook on medium heat for 1 minute.
  • Discard garlic and add onion to the same pot. Sauté for 7 minutes. Add mushrooms and cook for 7-10 minutes until all liquid evaporates.
  • Add 4 cups of broth, beans, thyme, salt and pepper. Reduce heat to medium low and cook soup for 15 minutes.
  • Remove the thyme from the pot. Take 1-2 ladles full from the pot and puree in a blender.
  • Transfer pureed soup back into the pot and adjust the seasoning if needed. If the soup is too thick, add another 1 cup of broth and bring soup to a boil, then remove from the heat.