Easy Creamy White Bean and Mushroom Soup

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This creamy white bean and mushroom soup is the perfect blend of tasty, warming and savory. It's a quick and easy one pot meal ready in 30 minutes.

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So much better and healthier than canned mushroom soup!

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White beans add creaminess and texture. A great source of plant-based protein and fiber.

Warm the oil and add shallots. Sauté to soften, about 5 minutes.  Add garlic and continue to sauté until fragrant, about 1 minute, careful not to burn.

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Stir in mushrooms and simmer stirring occasionally until most of the water released from the mushrooms has evaporated, about 8-10 minutes.

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Lower heat to medium-low and add beans to the pot. Mix to incorporate.

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White beans: add loads of creaminess and protein. They're super mild in flavor and will not overpower the dish.

Transfer half the mixture to a high-speed blender.  Add miso paste and about 2 cups (16 ounces) broth to the blender and blend until smooth. Add back to the pot.

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Add the rest of the broth, coconut cream and sage. Simmer on medium-low for 15 minutes.  Enjoy!

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Store bought broths are convenient but can have loads of sodium. Find varieties marked low-sodium or no-salt. Opt for organic whenever possible.

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All the recipe ingredients and details can be found via the link below!

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