Tomato, Spinach, Mushroom & White Bean Soup

Tomato, Spinach Mushroom & White Bean Soup | The Tish Kitchen | Food Blog 

Tomato, Spinach Mushroom & White Bean Soup | The Tish Kitchen | Food Blog 

Some people think “leftovers” is a dirty word. Not me.  If you buy food that is good for you, that you genuinely like, anything left is a second gift. 

The influence of the generations before me, really made an impression that lasts. I can’t waste food! I will freeze it, re-imagine it, give it away but I won’t trash it. 

You won’t find processed foods in my home, and I’ve lived that way for decades. Once in a while I will buy pre-made hummus, but everything else is my own. I don’t even buy salsa in a jar anymore. The fresh ingredients are best and while I don’t have a sodium issue, I don’t want to develop one. 

Today’s soup is Tomato, White Bean, Portobello & Spinach. It’s hearty and delicious, and adding my fresh parsley and rosemary gave the ingredients new life. 

I have some MVPs in my kitchen, and boxes of stock are featured in many of my recipes. If you have stock, some root veggies and aromatics you have the basis for most soups and sauces. 

I’m embracing the richness of my leftovers, and with a dish like this, I might just convert a few people. 

Ingredients

  • Two tablespoons Cooking Oil (Olive or Canola)
  • Two cloves minced Garlic
  • One large chopped Yellow Onion
  • Three cups of fresh Spinach or one small box of frozen Chopped Spinach
  • One pound sliced Portobello Mushrooms
  • One can of White Beans, any style, rinsed and drained
  • One 28 ounce can Crushed Tomatoes
  • One box of Stock (Chicken, Veggie or Beef, your choice) or Three cups of Water
  • Salt and Pepper to taste
  • Two large Rosemary sprigs
  • Three tablespoons chopped, fresh parsley
  • Grated Parmesan or Gruyere Cheese

Instructions

  1. Choose your favorite soup pot. Make sure it is deep enough for the liquid you’ll be adding. 
  2. On medium heat, warm the pot then add two tablespoons of Oil (Olive or Canola). 
  3. Add the minced Garlic and chopped Onion. Sauté until softened. 
  4. Add the Spinach. If you are using frozen Spinach, defrost and squeeze out the water before adding to your pot. If you are using fresh Spinach, add it to the pot as is. 
  5. Add in the chopped Mushrooms, cooking until softened. Add the Beans, Crushed Tomatoes, Stock (or water), Salt & Pepper, Rosemary Sprigs and stir until combined. 
  6. Lower the heat and simmer for 45 minutes, stirring occasionally. The beans might stick to the bottom of the pot, as they are starchy, but stirring now and then will remove that risk. 

Serving Suggestion

This is a fresh soup that needs little garnish. I would remove the Rosemary sprigs, then stir in the chopped Parsley five minutes before ladling out a bowl. Add a bit of grated Parmesan, or Gruyere cheese, to give it a rich taste. You can eliminate that if you are Vegan, or avoid Dairy. 

A bit of garlic rubbed grilled bread, with a lemon squeeze, goes well with this meal. 

Notes

If you had some leftover brown rice or small pasta, you could add that to the pot after 30 minutes of cooking.

It’s rare I’d add leftover meat to a soup like this, but that doesn’t mean you can add some diced chicken, or turkey sausage. Work with whatever you have in your fridge. Be sure to adjust your seasoning for each addition to the pot. 

If you have a Parmesan rind, you can add that to the pot as your last ingredient. It gives tremendous flavor! Before serving, be sure to take it out when you remove the rosemary.

This freezes well, is wonderful for a portable lunch, a full dinner, or as a brunch dish, served with salad.