From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/12
Instructions
1
Heat 4 tablespoons of olive oil in a large pot over medium heat. Add 1 pound of diced mushrooms, 8 minced garlic cloves, ½ teaspoon salt, and 2 diced medium onions. Cook for 5-7 minutes, or until the onions are softened.
2
Add 1 pound of sliced mushrooms, stir to coat in oil, and cook for 10-12 minutes, or until the mushrooms release their liquid and start to brown.
3
Add 1 sprig of fresh rosemary, 3 teaspoons of dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for 1-2 minutes, until fragrant.
4
In a small saucepan, bring 2 cups (475 ml) of water and 1 bouillon cube to a boil. Remove from heat and mix until the bouillon cube is fully dissolved. Transfer to a blender, add 2 cans of cannellini beans, and blend until smooth to create the "cream of bean" mixture.
5
Add 1 tablespoon of balsamic vinegar and the cream of bean mixture to the pot with the mushrooms. Gently stir until fully combined. Add 6 cups of broth or stock and bring the soup to a gentle simmer. Cook for 10-15 minutes, stirring occasionally.
6
Taste the soup and add additional salt, up to ½ teaspoon, if necessary. (Depending on the sodium content of your broth or stock, you may need to adjust the seasoning. If you add more salt, allow the soup to simmer for an additional 5 minutes before serving.)
7
Remove the rosemary sprig and serve the soup hot, garnished with chopped fresh oregano or parsley, alongside crusty bread.
My Calorie Intake
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Tips & Tricks (5)
- Maximize Mushroom Umami 🍄Sauté mushrooms in olive oil over medium-high heat until deeply golden before adding other ingredients—this caramelization concentrates their savory umami flavors and creates a richer soup base.
- Cannellini Beans as Cream Substitute 🫘Blend a portion of the cooked cannellini beans separately, then stir back into the soup to create a naturally creamy texture with superior nutritional value compared to dairy alternatives.
- Layer Your Herbs for Maximum Flavor 🌿Add dried thyme to the base while sautéing aromatics, then reserve fresh rosemary to stir in during the last 2 minutes of cooking to preserve its delicate oils and bright flavor.
- Balance Acidity with Balsamic 🍶Add balsamic vinegar at the end of cooking (1-2 tablespoons) to brighten the earthy mushroom flavors and create depth—taste and adjust gradually to avoid overpowering the soup.
- Build Broth Depth Strategically 🍲Use vegetable or mushroom broth as your primary liquid and dissolve the bouillon cube directly into the hot broth rather than water to amplify umami and create a more restaurant-quality soup.
Recipe Facts
Diet at a Glance
Low Sugar
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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