Mushroom and White Bean Soup

I’ve made this soup two ways so far, and both are deeeelicious. I’ve made this soup in purée form, as well as a heartier “chunky” version. The hearty option was prompted the other night after a few cold days, and a craving for comfort food. What’s nice about this version is that is a “cheat” soup. It’s a cheat because it took about an hour to make, as opposed to hours on the stove. Soups don’t have to take hours and hours to make, they can be “cheated” in certain areas to make faster versions.

A few of the healthy cheats I use are-

  • Get an organic broth, instead of making from scratch. Try to get a low sodium version and add salt though- even the organic ones can be quite high in salt
  • Use canned beans or legumes instead of dry ones. These ones can be thrown into a soup right at the end and don’t require much cook time
  • Choose veggies with quick cook times- mushrooms, broccoli, cauliflower and kale are great options. Packed with vitamins, and all cook in around 10 minutes
  • Use frozen vegetables if needed. These can be kept in the freezer and tossed into a broth to make a really quick soup.

Ingredients for the mushroom soup

  • 2 packs of cremini mushrooms, sliced
  • 4 carrots peeled and sliced
  • 1 can of Cannellini beans
  • 1/2 onion diced
  • 3-4 cups of organic vegetable broth
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Optional- a pinch of red pepper flakes for some spice


  1. In a medium to large pot sauté the onions and carrots in a bit of olive oil over medium heat until they are soft. This will take between 10-12 minutes.
  2. Add in the mushrooms and cook until they have released their natural liquids (5-7 minutes)
  3. Add in your broth and spices and cook everything over medium heat for 20-25 minutes.
  4. Add in the Cannellini beans and cook for another 10 minutes
  5. Serve and enjoy!

I’ve linked the ingredients through my Amazon shop- so you can get everything you need to make the soup all in one place!

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