White Bean and Roasted Mushroom Soup

Ingredients

• Mushrooms

  Portabella, raw

  2 cup diced or 172g

• Garlic

  Raw

  3 cloves, minced or 9g

• Onions

  Sweet, raw

  1 ½ onion or 497g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Sage

  Spices, ground

  1 tbsp or 2g

• Thyme

  Fresh

  1 tbsp or 2g

• Vegetable Broth

  From bouillons. Low sodium

  48 oz or 1.36kg

• White beans

  Mature seeds, canned

  6 cup or 1.57kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 450 degrees F.
2. Toss mushrooms, garlic, and onion in olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread on baking sheet. Add sage leaves and stems of thyme. Roast in the oven for 10 minutes, toss and roast for additional 15 minutes.
3. While vegetables are roasting, add broth, beans, ½ teaspoon salt, ½ teaspoon pepper, and 1 tablespoon fresh thyme leaves to a large stock pot over medium heat and simmer.
4. When vegetables are done roasting, let cool slightly. Separate mushrooms from other roasted vegetables.
5. Retrieve 2 cups of the white beans, and 1 cup of broth from the stock pot, add to a blender along with the roasted onions, garlic, and herbs. Cover and blend until smooth.
6. Add puréed bean mixture back to stock pot, whisking in until smooth. Add roasted mushrooms to soup. Salt and pepper to taste.
7. Warm over low heat until ready to serve. Enjoy!

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