healthy recipe: white bean and shitake mushroom soup

Every year I collect  a dozen or more soups to try during the winter months and this year is no exception.  I found this recipe here mostly because I love anything made with white beans and what better way then to incorporate them in a light soup.

White Bean + Shitake Soup with Herb Oil

Extra Virgin Olive Oil
1 small white onion diced
2 large cloves of garlic finely chopped
1 box of organic chicken stock.
Equal parts water
1 parmesan rind
2 cans of white beans drained and rinsed
5 to 7 Shiitake mushrooms sliced very thinly
Salt + pepper to taste
mint
parsley
basil
meyer lemon

Sauté the garlic + onion in a stock pot with olive oil over a medium heat until the onion is translucent and fragrant. and the beans and sauté for a few minutes adding salt + pepper to taste. Add the broth, water + rind and raise heat slightly, allowing the soup to simmer for 20 minutes. For the last five minutes add the sliced shiitakes. Once you remove the soup from the heat, remove the rind before serving. To make the oil combine equal parts mint, parsley + basil in a food processor while drizzling in olive oil + a teaspoon of fresh meyer lemon juice. Chop until oil is thin enough to drizzle, but thick with herb bits. Drizzle oil over soup just before serving. Enjoy !

{for photo and recipe credit, please click here}