Mushroom and Cannellini Bean Soup, a simple and wholesome recipe for a naturally gluten-free, lactose-free, and vegan soup that pleases everyone.
This soup is as easy to prepare as it is flavorful. You can use a mix of mushrooms like I did (specifically champignons, chanterelles, golden chanterelles, and porcini) or just one type.
For this recipe, both fresh and frozen mushrooms can be used, but if you use the latter, be careful to adjust the amount of vegetable broth.
The potatoes are optional, and you can omit them if you wish.
At the bottom of the article in the FAQ section, you’ll find some questions regarding this recipe. If you have any other doubts or curiosities, leave a comment or use the dedicated form.
Also try these delicious soups:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 182.17 (Kcal)
- Carbohydrates 29.98 (g) of which sugars 4.51 (g)
- Proteins 8.40 (g)
- Fat 4.45 (g) of which saturated 0.69 (g)of which unsaturated 0.41 (g)
- Fibers 5.69 (g)
- Sodium 767.42 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Mushroom and Cannellini Bean Soup
- 7 oz canned cannellini beans
- 12.3 oz mushrooms (mixed varieties)
- 2 potatoes
- 1 yellow onion
- 1 sprig rosemary
- to taste extra virgin olive oil
- to taste salt
- to taste mixed peppercorns
- 2.5 cups vegetable broth
Tools
- Pot
- Cutting Board
- Ladles
Mushroom and Cannellini Bean Soup Recipe
Disclaimer: the “Tools” section contains affiliate links.
You can find this recipe in the collection Vegan Sweet and Savory Recipes, over 50 ideas for all tastes.
Start the preparation of the mushroom and cannellini bean soup by cleaning and chopping the onion.
Peel the potatoes and cut them into cubes.
Heat the extra virgin olive oil in a pan with a sprig of rosemary.
Add the onion and sauté it for a couple of minutes.
Add the cubed potatoes and cook them, stirring often, for 2-3 minutes.
Put the mixed mushrooms into the pot and stir well to combine all the ingredients.
Cover with hot vegetable broth or salted water and cook for about 20 minutes.
Continue the preparation of the soup by adding the drained and rinsed cannellini beans to the remaining ingredients.
Adjust with salt and ground pepper – I used mixed peppercorns but black pepper alone is fine – and continue cooking for another 10 minutes.
At the end of the cooking, remove the rosemary sprig.
Transfer the mushroom and cannellini bean soup to the plates and complete the preparation with a drizzle of extra virgin olive oil.
Mushroom and Cannellini Bean Soup
Consult this section to clarify your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
You can find this and other recipes in the collection SOUPS, CREAMS AND VELOUTÉS
FAQ (Frequently Asked Questions)
I am an omnivore, what could I add to enrich this soup?
I recommend bacon, diced speck, or crumbled sausage.
I don’t like this kind of texture, can I blend this soup?
Of course, you can blend it completely or leave some chunks.
Can I use just one type of mushroom?
Absolutely, but choose a particularly flavorful type like porcini or chanterelles.
Also try the BEAN AND MUSHROOM CREAM
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
