Name: Blended mushroom and white bean soup
Total time: 55 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1½ lb (680 g) cremini mushrooms, trimmed and sliced; keep 1 cup (72 g) of the slices aside for the top; 1 large onion, chopped; 1 tsp garlic powder; 1½ tsp dried thyme leaves; 1 can (15 oz) no-salt-added cannellini beans, drained and rinsed (about 1½ cups); 3 cups low-sodium chicken broth; 1 cup water; ¾ tsp salt; ½ tsp black pepper; 1 tbsp lemon juice; 1 tsp olive oil, for browning the mushrooms kept aside; 2 tbsp chopped parsley

Ingredients

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1 tbsp olive oil
1½ lb cremini mushrooms, trimmed and sliced; keep 1 cup of the slices aside for the top
1 large onion, chopped
1 tsp garlic powder
1½ tsp dried thyme leaves
1 can (15 oz) no-salt-added cannellini beans, drained and rinsed (about 1½ cups)
3 cups low-sodium chicken broth
1 cup water
¾ tsp salt
½ tsp black pepper
1 tbsp lemon juice
1 tsp olive oil, for browning the mushrooms kept aside
2 tbsp chopped parsley

Method

Nutrition

Estimated

Per bowl (about 1⅓ cups, an estimate: 4 cups of broth and water and 1½ cups of beans, plus the onion and the cooked-down mushrooms) · serving size 1 of 6

Calories147

Total fat	4.1 g
Saturated fat	0.7 g
Sodium	339 mg
Total carbohydrate	20.8 g
Dietary fiber	4.2 g
Total sugars	3.4 g
Protein	10.0 g

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