Shiitake and White Bean Soup with Watercress
Servings
6people
Servings
6people
Ingredients
  • 1tablespoon olive oil
  • 1stalk celery divided
  • 1 small yellow oniondiced
  • 1small carrot minced
  • 3cloves garlicminced
  • 3cups sliced shiitake mushroom capsabout 6 ounces
  • 215-ounce cans great Northern beans, drained and rinsed
  • 6cups low-sodium vegetable broth
  • 1bunch watercresswashed, stems removed
  • Salt and pepperto taste
Instructions
  1. 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.
  2. 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