White Bean and Roasted Mushroom Soup

This soup is big and tasty, with the creaminess of white beans and the rich, roasted taste of mushrooms. Great for a healthy and comforting meal.

Ingredients:

• 1 cup dried white beans, soaked overnight
• 8 oz mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 bay leaf
• 2 tsp olive oil
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Turn on the oven and heat it up to 400F 200C

In a roasting pan, mix mushrooms with thyme, salt, and pepper

Add 1 tablespoon of olive oil

For 20 minutes, stir the food every so often

Warm up 1 tablespoon of olive oil in a big pot over medium-low heat

Put in the garlic and onions, and cook them until they become clear

Put in the pot the soaked white beans, the roasted mushrooms, the bay leaf, and the vegetable broth

Bring to a boil, then lower the heat and let it cook for 45 minutes, or until the beans are soft

Take out the bay leaf and add salt and pepper to taste

With an immersion blender, blend some of the soup, but leave some chunks for texture

Add fresh parsley on top and serve hot