Yumm-O as Rachel Ray would say. This soup was beyond good, it was well balanced, flavorful and healthy. I found this recipe on Cooking Light and modified it slightly for our tastes. It was the perfect dinner for a rainy thursday night.
Italian White Bean and Spinach Soup
10 button mushrooms sliced
2 Tbsp Olive Oil
2 small yellow onions diced
5 cups chopped fresh spinach
1 tsp fresh rosemary chopped
1 tsp fresh thyme chopped
1/2 tsp fresh ground black pepper
1/4 tsp salt
1 16 oz can Cannellini Beans drained and rinsed
2 14 oz cans chicken broth
crushed red peppers to taste
Heat oil in a medium sized pot add the onions and mushrooms and let simmer until tender. Add the spinach, rosemary, thyme, black pepper, beans and broth to the onions and mushrooms let come up to a boil and then reduce to a simmer for 10 minutes. Shake on a few crushed red peppers to the top of your soup bowl.
Serve with a hunk of crispy bread.
Ben and I absolutely loved this meal. Usually I get concerned about dinner that does not have meat in it for Ben, if it is enough food, if he'll be hungry in 10 minutes, but because of the mushrooms and the beans in this soup it had body, it was thick and filling.
I'm almost positive Ben and I will be making this again. So easy, so yummy and so healthy. (Cooking light nutrition facts list their version as 78 calories 2 grams fat for 1 cup.)