White Bean Mushroom Soup
White Bean Mushroom Bacon Soup is creamy, spicy, rustic soup that is healthy, gluten free and loaded with fiber and protein.
Servings: 4
Ingredients
Soup:
- 1 tablespoons coconut oil
- 1 cup chopped yellow onion {about 1/2 onion}
- 1/2 cup chopped fennel bulb {about 1/2 small bulb}
- 1 teaspoon red chili pepper flakes
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups water
- 2-15 oz. cans cannellini beans or great northern beans drained and rinsed
- 1/4 cup mascarpone cheese {you can subsittute with cream cheese or sour cream but I recommend mascarpone}
Topping:
- 1 tablespoon coconut oil
- 4 oz. sliced mixed mushrooms
- 1/4 teaspoon kosher salt
- pinch of ground black pepper
- 1 tablespoon fresh parsley chopped
- 3 strips of bacon cooked and chopped {optional} {omit for vegetarian & vegan}
- Additional mascarpone cheese {optional}
Instructions
- In a large dutch oven melt 1 tablespoon coconut oil over medium heat. Add onion, fennel, red pepper flakes, Italian herbs, salt and pepper. Stir and cook until onion starts to soften, about 3-4 minutes.
- Toss in beans and water, bring to a simmer. Cooking an additional 5 minutes.
- Use an immersion blender or transfer soup to a blender {be careful blending hot soup in blender it will expand, so let it cool slightly} blend until creamy, about 30 seconds.
- Place soup back in dutch oven if using blender and stir in mascarpone.
Topping:
- While the soup simmers, in a skillet melt 1 tablespoon of coconut oil and toss in mushrooms.
- Season with salt and pepper. Cook the mushrooms stirring occasionally until the are tender, and browned. About 5 minutes. Toss a 1 teaspoon of chopped parsley in with mushrooms.
- Set aside.
- Laddle warm soup in bowl top with mushrooms, extra parsley and a sprinkle of bacon. You can also add a dollop of mascarpone cheese on top.