White Bean and Roasted Mushroom Soup

Ingredients

• Mushrooms

  Portabella, raw

  2 cup diced or 172g

• Garlic

  Raw

  3 cloves, minced or 9g

• Onions

  Raw

  1 ½ medium or 165g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

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

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