White Bean and Roasted Mushroom Soup
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
8.83 oz
White Beans
7.06 oz
Mushrooms
33.80 fl oz
vegetable broth
3.53 oz
onion
2 cloves
garlic
2 tbsp
olive oil
1 tsp
Thyme
1 tsp
Salt
0.5 tsp
Black pepper
2 tbsp
Lemon juice
0.35 oz
Parsley
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Toss the mushrooms with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 20 minutes.
Step 3
In a large pot, heat olive oil over medium heat. Add the onion and garlic, and cook until softened.
Step 4
Add the white beans, roasted mushrooms, vegetable broth, thyme, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
Step 5
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
Step 6
Stir in lemon juice and adjust seasoning with salt and black pepper. Serve hot, garnished with parsley.
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
30 g
(120
kcal)
| Calories | 17.66 kcal | 0.88% |
| Vitamin A | 0.883 IU | 0.1% |
| Monounsaturated Fat | 0.2649 g | 0% |
| Saturated Fat | 0.0883 g | 0.08% |
| Fat | 0.4415 g | 0.32% |
| Carbohydrates | 2.649 g | 0.53% |
| Sodium | 70.64 mg | 14.13% |
| Fibers | 0.7064 g | 1.86% |
| Sugars | 0.3532 g | 0% |
| Protein | 0.883 g | 1.04% |
| Vitamin C | 1.3245 mg | 1.47% |
| Calcium | 0.5298 mg | 0.11% |
| Iron | 1.3245 mg | 0.26% |
| Potassium | 44.15 mg | 8.83% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.883 mg | 67.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.5298 mg | 3.53% |
| Zinc | 0.7064 mg | 0.14% |
| Selenium | 2.2075 mcg | 0.44% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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