Simple soup with mushrooms and white beans

Votes: 2

How to Make - Simple Mushroom and White Bean Soup

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 258, total fat 5 G., saturated fats 1 G., proteins 12 G., carbohydrates 44 G., fiber 13 G., cholesterol 0 mg, sodium 1401 mg, sugar 8 G.

Thanks to mushrooms and beans, this vegetarian soup is very filling and nutritious. It's rich in protein and healthy fiber, especially if you add kale. For a quicker meal, use canned white beans. Serve with a drizzle of lemon juice and hot sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. l. olive oil
450 g mixed wild mushrooms, finely chopped
2 frozen cubes of fried onions
1 thick sprig of fresh thyme
4 mini sweet peppers, diced
1 tbsp. grainy mustard
4 cups vegetable broth
1 can (425 g) canned white beans, rinsed
1 cup shredded kale
Lemon wedges for squirting with juice
Hot sauce, to taste

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: white beans, sweet pepper, chanterelle mushrooms, leafy cabbage, lemon juice, whole grain mustard, thyme

Cooking the dish according to the recipe:

In a medium saucepan, combine the onion, mushrooms, diced onion, and thyme. Cook over medium-high heat until the mushrooms are soft and wilted, 8-10 minutes. Season with salt and pepper to taste. Add the pepper and cook until softened, 4-5 minutes.
Add mustard and stir. Add broth and beans. Reduce heat and cover. Simmer for 15-20 minutes.