Stashcook: Meal Planner & Recipe Keeper

Hearty Tomato & White Bean Soup Recipe

Name: Hearty Tomato & White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 5 Dried Shiitake Mushrooms; 2 Yellow Onions; 2 Stalks of Celery; 1 Small Zucchini; 2 Carrots; 1 Sprig of Thyme; 1 Sprig of Parsley; 4 Cloves of Garlic; 1 Lemon; 1/2 Tsp Red Pepper Flakes; 1 Tbsp Vegetable Stock Concentrate; 1 Can (15 oz) Great Northern Beans; 4 Large Fresh Tomatoes; 2 Cups Spinach; A Few Leaves of Fresh Basil; 2 Tbsp Olive Oil; Salt and Pepper to taste

Stashcook

This is a warm, yummy soup with tomatoes, white beans, and veggies. It's like a hug in a bowl! You cook onions, carrots, and more with herbs and lemon. Then add beans and tomatoes. Cook until it's all soft and yummy. It's good with bread.

Ingredients

5 Dried Shiitake Mushrooms

2 Yellow Onions

2 Stalks of Celery

1 Small Zucchini

2 Carrots

1 Sprig of Thyme

1 Sprig of Parsley

4 Cloves of Garlic

1 Lemon

1/2 Tsp Red Pepper Flakes

1 Tbsp Vegetable Stock Concentrate

1 Can (15 oz) Great Northern Beans

4 Large Fresh Tomatoes

2 Cups Spinach

A Few Leaves of Fresh Basil

2 Tbsp Olive Oil

Salt and Pepper to taste

Method

Soak the shiitake mushrooms in 100ml of boiling water until they are fully rehydrated.

Prep your vegetables: Dice the onions, celery, zucchini, and carrots. Mince the garlic. Finely chop the thyme and parsley. Zest and juice the lemon.

In a large pot, heat the olive oil over medium heat. Add the onions and carrots and cook until they start to soften, about 5 minutes.

Add the celery, zucchini, garlic, thyme, parsley, and red pepper flakes to the pot. Cook for another 3 minutes, stirring occasionally.

Drain the shiitake mushrooms, saving the liquid. Chop the mushrooms and add them to the pot along with the lemon zest.

Pour in the reserved mushroom liquid and the vegetable stock concentrate. Add the great northern beans with their liquid.

Chop the tomatoes and add them to the pot. Season with salt and pepper. Bring the soup to a simmer and cook for 10 minutes.

Stir in the spinach and torn basil leaves. Let them wilt for about 2 minutes.

Finally, stir in the lemon juice and adjust the seasoning with more salt and pepper if needed. Serve the soup hot, optionally with toasted crusty bread on the side.

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