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Italian White Bean And Spinach Soup

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ready in: 30-60 minutes
serves/makes:   6

recipe id: 83539
cook method: stovetop

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1 package (1 ounce size) dried shiitake mushrooms
2 cups boiling water
2 teaspoons olive oil
1 cup chopped yellow onion
2 cloves minced garlic
4 cups chopped fresh spinach
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
1 can (16 ounce size) cannellini beans or other white beans, rinsed and drained
1 can (14 ounce size) vegetable broth
fresh thyme (optional)
crushed red pepper (optional)


Combine mushrooms and boiling water in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving liquid.

Chop mushrooms; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and mushrooms to pan; saute 5 minutes or until tender.

Add the reserved mushroom liquid, spinach, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Garnish with thyme and red pepper, if desired.

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Nutritional data has not been calculated yet.

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