Mushroom & White Bean Soup

Mushroom & White Bean Soup

Blended white beans give this earthy mushroom soup its creamy body, with no cream needed. Keep a few mushrooms whole for texture.

Ingredients

Serves 4. Unit conversion uses grams → ounces and milliliters → US fluid ounces; other units stay as written.

• 2 tbsp olive oil
• 1 onion, diced
• 400 g mushrooms, wiped clean and sliced
• 2 garlic cloves, minced
• ½ tsp dried thyme
• 480 g canned cannellini beans, drained and rinsed
• 800 ml gluten-free vegetable broth
• ¼ tsp salt
• ¼ tsp black pepper

Let’s make it

1. 01

   Warm the oil in a large saucepan. Cook onion over medium heat for 5 minutes.

2. 02

   Add mushrooms and cook for 8 minutes, stirring, until they soften and released moisture mostly evaporates. Add garlic and thyme; cook for 30 seconds.

3. 03

   Add beans and broth. Simmer for 10 minutes.

4. 04

   Take the pan off the heat. Use an immersion blender to blend about half the soup, leaving some mushrooms and beans intact. Season with salt and pepper and heat through.

Published 2026-10-01 · Updated 2026-10-01 · CozyYum