Veggie Bean Soup
Katherine
This is great right when you make it, but it gets even better the next day.
ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 4 small red potatoes (10 ounces), cut into 1/2-inch pieces
- 1 pound button mushrooms, trimmed and quartered
- 1/4 teaspoon dried thyme
- Coarse salt
- 16 oz. vegetable broth
- 10 ounces baby spinach leaves, rinsed well
- 1 can (14 1/2 ounces) navy beans, drained and rinsed
- Ground pepper
directions
- 1
In a large nonstick skillet, heat oil over medium heat; swirl to coat pan. Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
- 2
Stir in vegetable broth; cover, and cook until potatoes are tender, 8 to 10 minutes.
- 3
Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook, covered, until heated through. Season with salt and pepper, and toss to combine.
Source: Abby
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