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Capitalizing on the tail end of the chilly winter season and entering into the warmer days of summer, this soup can be served either warm or cold.
Opting for parsley instead of the standard basil provides a more delicate flavor, and simmering this soup for longer than called for in the recipe, reducing the liquid, also makes it a delicious sauce for pasta, either hot or cold.
- 1 onion, minced
- 3 cloves garlic, minced
- 1 cup mushrooms
- 1 tbsp vegetable oil
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 tsp coarse ground black pepper
- 1 tsp dried sage leaves
- 1 tsp dried oregano leaves
- 1 can white beans
- 1/2 cup fresh parsley leaves, chopped
- 1 pinch salt
- 1 tsp balsamic vinegar
- Toss the onion, garlic and mushrooms in the vegetable oil in a deep-bottomed frying pan. Cook on medium-high heat for 3 to 5 minutes, or until browned. Deglaze the pot with vegetable broth, scraping up any brown bits.
- Add the rest of the ingredients and simmer for 20 to 25 minutes or until fragrant. Serve with a thick piece of gluten-free bread.
Amount Per Serving Calories 196Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 789mgCarbohydrates 32gFiber 8gSugar 4gProtein 10g
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