White Bean and Roasted Mushroom Soup

I added garbanzo beans northern beans and low sodium chicken broth to make it a little more healthy for me and to add protein. Fresh thyme, tarragon and baby dill.

It is good on it’s own, however, I would highly recommend adding an extra can or two of white beans. After you blend the white beans, it doesn’t seem to leave that many to be part of the soup. Also, if you would like to jazz it up a bit, you can add a dash of Drunken Garlic Sauce and one night we added garlic chicken sausage, which complemented it nicely.

Hearty, comforting, and healthy! Used the recipe as a guide with the following changes/additions: before adding beans and stock, I browned a little butter and cooked diced onion, carrot, and celery (mirepoix) on low to bring out flavor. I removed the diced veggies, set aside, and blended with the beans later. Subbed veg stock for the chicken stock, used sliced shiitake mushrooms, added frozen spinach, and some soy sauce + white miso paste. These adjustments made for a much richer soup!