This Tuscan-inspired soup brings together earthy mushrooms and creamy white beans for a soup that's both hearty and healthy. It's packed with plant-based protein and fiber, making it a satisfying meal that's also good for you.
Fresh rosemary adds that distinctly Italian flavor, while a finishing drizzle of good olive oil and Parmesan makes it restaurant-worthy. Simple ingredients, extraordinary results.
White Bean Options
- Cannellini: Creamy, classic
- Great Northern: Smaller, mild
- Navy beans: Dense, hearty
- Butter beans: Larger, rich
Tuscan Tips
- Quality olive oil matters
- Fresh rosemary is best
- Parmesan rind in broth
- Crusty bread essential
Serving Suggestions
- Parmesan shavings
- Extra virgin olive oil drizzle
- Crusty Italian bread
- Healthy weeknight dinner
Mushroom White Bean Soup
A hearty, protein-rich soup featuring earthy mushrooms and creamy cannellini beans. Tuscan comfort food.
Nutrition per serving
225 Calories
12g Protein
28g Carbs
8g Fat
8g Fiber
Ingredients
Instructions
- . Sauté mushrooms until golden.
- . Add vegetables and rosemary.
- . Add beans and broth. Simmer.
- . Stir in spinach. Serve with Parmesan.
Recipe Notes
- Parmesan rind: Add to broth while simmering for extra flavor.
- Vegan: Skip the Parmesan or use nutritional yeast.
- Add pasta: Small pasta shapes make it heartier.
- Storage: Refrigerate 5 days. Freezes well 3 months.