Spinach, Mushroom, and Lentil Soup
This cozy winter soup is easy to make—and it's easy to freeze your leftovers for later
Servings
4
Ingredients
1 can low-sodium
lentils
1 can low-sodium
cannellini beans, drained and rinsed
1 carton (32 oz)
low- or no-salt vegetable broth
6 cups
fresh baby spinach
1 pint any type
mushrooms (chopped)
1 medium
onion
2
cloves garlic
1 Tbsp
olive oil
2 Tbsp
Worcestershire sauce
1/2 cup, optional
chopped fresh parsley
To taste, optional,
crumbled goat cheese, for garnish
To serve, optional slices of
whole grain bread
Directions
- Drain and rinse lentils and beans. Put into large pot on medium heat and add broth. If desired, sprinkle with garlic/onion powder and dried parsley.
- Rinse and chop spinach; set aside.
- Clean, de-stem, and chop mushrooms; peel and dice onion and garlic. Set all aside together.
- In a sauté pan on medium-low heat, add oil, onion, garlic, and mushrooms. Combine and stir with spatula.
- Once mushrooms start to brown, add Worcestershire sauce. Stir with spatula.
- After cooking for another 2-3 minutes, add to pot and stir. Add spinach to pot and cook on low for 2-3 minutes.
- Ladle in bowl. If desired, garnish with chopped parsley and goat cheese, and/or serve with whole-grain bread on the side. Enjoy!
Tip: Easily up the protein by adding sautéed tofu, chicken, or shrimp. You can also swap the cannellini beans for whole-grain or long-grain rice (like jasmine or basmati).
Nutrition Information
| Sodium | 312 mg |
| Protein | 19.3 g |
| Fiber | 12.5 g |
| Carbs | 3.6 g |
| Calories | 302 |
| Potassium | 1,174 mg |