A Quick and Easy Plant-Based, Nutritious Vegan Lunch or Dinner Idea! This mushroom white bean soup will keep you warm and satisfied.
Mushroom White Bean Soup
1 pound mushrooms, stems removed, sliced
1-2 cloves garlic, minced
1 tbsp. low-sodium tamari or soy sauce
1 tbsp. olive oil
1 can (14.5 oz.) white beans (navy, cannellini, great northern)
Place sliced mushrooms in a medium pot then add the garlic, tamari and olive oil. Stir until all mushrooms are moistened. Add a bit more oil or tamari if needed just to lightly coat.
Cover the pot and cook over medium-low heat 15 minutes, stirring occasionally. The mixture should be simmering and the mushrooms softening and releasing juice, but they should not be boiling.
When the mushrooms are all fully cooked and softened, remove about 1 cup of the cooked mushrooms and set them aside. Add the rest of the mushrooms with all the liquid to a blender along with the can of beans (undrained).
Puree until the mixture is smooth and pour back into the pot, adding the reserved mushrooms back in. Heat soup over low heat and check for seasoning. You may wish to add salt and pepper or a bit more tamari, herbs, etc.
Makes 2 generous servings.