Creamy, delicate white beans are the perfect backdrop for earthy shiitakes and fresh, pungent watercress. Serve with a crisp green salad.
Shiitake and White Bean Soup with Watercress
Rate this recipe!
Ingredients
- 1 tablespoon olive oil
- 1 stalk celery divided
- 1 small yellow onion diced
- 1 small carrot minced
- 3 cloves garlic minced
- 3 cups sliced shiitake mushroom caps about 6 ounces
- 2 15-ounce cans great Northern beans, drained and rinsed
- 6 cups low-sodium vegetable broth
- 1 bunch watercress washed, stems removed
- Salt and pepper to taste
Instructions
- In a large saucepan, heat olive oil and sauté celery, onion, carrot, and garlic for 4 minutes. Add mushrooms; toss to coat with oil and cook for 3 minutes longer. Add beans and broth. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes.
- Ladle half of the soup into a food processor or blender, and purée until smooth. Return to pan. Stir in watercress and heat through for 1 minute. Season generously with salt and pepper, and serve immediately.
Recipe Notes
Nutrition Facts
Shiitake and White Bean Soup with Watercress
Amount Per Serving
Calories 200
% Daily Value*
Sodium 318mg
13%
Total Carbohydrates 27g
9%
Dietary Fiber 9g
36%
Protein 15g
30%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 200 cal, 19% fat cal, 4g fat, 1g sat fat, 0mg chol, 15g protein, 27g carb, 9g fiber, 318mg sodium1
