Thursday, October 15, 2015

MID-OCTOBER 'SOUP FOR SUPPER' ~ ITALIAN WHITE BEAN MUSHROOM SPINACH SOUP

And the Autumn clutches the forests green
In a hasty and eager clasp;
But the leaves are true to the Summer they love,
And they wither and fade in his grasp.

~ J.J. Britton (1832-1913), "Death'



(Autumn Abstract)


ITALIAN WHITE BEAN MUSHROOM SPINACH SOUP
~  perfect for a blustery autumn day

I  cup chopped onions (red or white or some of each)
1  Tbsp. extra-virgin olive oil or more if needed
1  lb. mushrooms sliced (shitake, baby bella, white, wild ... or combo of several)
2  minced garlic cloves
1  Tbsp. chopped fresh rosemary
1  Tbsp. chopped fresh thyme
freshly ground pepper to taste
1  16 oz. box/can organic chicken stock or organic vegetable broth
juice of squeezed fresh lemon
1  16-oz. can rinsed and drained cannelloni beans
1  lb. fresh baby spinach
crushed red pepper flakes

  • Heat olive oil in stock pot. Add onions and sauté until tender. Add mushrooms and garlic and sauté until tender. Add fresh herbs and pepper and sauté a bit longer.
  • Add chicken or vegetable stock and beans and bring to boil. Lower heat and simmer 10 minutes.  
  • Add baby spinach and crushed red pepper flakes to taste. Simmer gently 5 minutes.
  • Adjust seasonings. If desired, serve topped with shaved Parmesan Cheese and crusty bread. 



3 comments:

Rose said...

I saw a photo of this soup on your Facebook page--so glad you've included the recipe here. It sounds delicious and perfect for the cold nights ahead! Enjoy the remainder of autumn, Joey!

lindalou said...

Sounds delicious. I love making soups.

Thanks for the comment and encouragement. I do the same thing...comment on FB all the time including posting on a page I made called "What's for Dinner?" So that seems to decrease the need for blogging, but I really don't want to give it up. I keep hoping I'll get back into in when things slow down (does that ever happen??)

RobinL said...

And isn't it just the perfect weather for a nice hot bowl of soup? Brrrr!