This White Bean Tomato Mushroom Soup is a delicious winter warmer full of filling ingredients like cannellini beans, broth, and butternut squash. This soup is vegetarian, too, and can easily be adapted if you are cooking for a friend who’s vegan!
To make this soup, start by sauteing onion. Add the butternut squash, celery, and mushrooms and season. Cook until soft and add garlic, bay leaves, sage, and herbes de Provence. Stir and add wine, vegetable broth, tomatoes, beans, and bundled thyme sprigs. Simmer for 30 minutes until thickened. Remove thyme stems and bay leaves and discard.
Add balsamic vinegar and chopped spinach. Taste and adjust seasoning to taste. Serve with toasted Buttery Fluffy Cornmeal Dinner Rolls and Pecorino cheese.
To make White Bean Tomato Mushroom Soup, you will need the following ingredients:
Add 2 tablespoons of olive oil to a large pot and heat over medium heat. Add chopped onion and season with salt and pepper. Sauté for 5-8 minutes, stirring occasionally, until the onions are soft and lightly browned.
Add 2 cups of butternut squash, 2 diced celery ribs and stir.
Add chopped mushrooms and adjust seasoning by adding salt and pepper. Continue to cook for 8-10 minutes until soft.
Add 3 minced garlic cloves, 2 bay leaves, 5 sage leaves, and 2 teaspoons of herbes de Provence. Stir, then add ¼ cup of wine and stir again. Add 4 cups of vegetable broth, 1 can of tomatoes, 1 can of beans, and 6 thyme sprigs bundled. Simmer the soup for 20 minutes until thickened, stirring occasionally.
Remove the thyme stems and bay leaves and discard.
Add 2 teaspoons of balsamic vinegar. Stir in spinach and cook for about 30 seconds until wilted. Taste and adjust seasonings.
Serve with toasted Buttery Fluffy Cornmeal Dinner Rolls and grated Pecorino cheese.
This White Bean Tomato Mushroom Soup is a terrific take on an Italian classic soup. Try it out soon and please come back and leave a comment below with your thoughts.
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