Warm your soul with a bowl of One-Pot Mushroom Soup combined earthy mushrooms, tender beans, and zesty Italian seasonings. Ideal for a quick and satisfying meal.
Ingredients
16 oz baby bella mushrooms
12 sun-dried tomatoes in oil
2 large handful of fresh baby spinach
1 can cannellini beans, rinsed
1 medium sweet onion
3 garlic cloves
1 heaping tbsp vegan butter
2 tbsp all purpose flour
1 tbsp Italian seasoning
3 cups unsweetened oat milk
1 tbsp white wine vinegar
Salt and black pepper to taste
Method:
Clean mushrooms and cut them in half or quarters depending on their size.
Finely dice onion, mince garlic, and thinly slice sun-dried tomatoes.
Melt vegan butter in a deep pan or Dutch oven, and sauté onions over medium heat for a few minutes until translucent.
Add mushrooms, garlic and sun-dried tomatoes.
Sauté everything for 8-10 minutes until mushrooms have cooked down.
Add all-purpose flour and keep stirring for 1-2 more minutes.
Then add oat milk, white beans, white wine vinegar, herbs, salt and pepper,
Bring everything to a boil, and simmer for 10 minutes.
Lastly add spinach, fresh herbs if using, and season to taste with more salt and black pepper.
Drizzle with some of the tomato oil before serving and enjoy!
