Serves: 5 |
Prep Time: 15 minutes |
Cook Time: 30 minutes
Ingredients
- 1 Tbsp Eden Extra Virgin Olive Oil
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 5 organic red potatoes, quartered
- 2 cup button mushrooms, quartered
- 1/4 cup Eden Sliced Shiitake Mushrooms
- 1/4 tsp dried thyme
- 1/2 tsp Eden Sea Salt, or to taste
- 2 cup water or vegetable stock
- 28 ounces organic canned whole tomatoes, 1 can, do not drain
- 15 ounces Eden Great Northern, Cannellini, or Navy Beans, do not drain
- 2 cups baby spinach leaves
- 1/8 tsp Eden Black Pepper, or to taste
- 1 tsp lemon juice, freshly squeezed
or 1/4 tsp. grated lemon zest (peel)
Directions
Heat oil in a medium soup pot and sauté the onion, garlic and potatoes for 8 to 10 minutes until browned. Add the mushrooms, shiitake mushrooms, sea salt and thyme. Sauté 5 minutes. Add the water, tomatoes and beans. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 8 to 10 minutes until the potatoes are tender. Add the black pepper and the spinach. Stir and cook 1 minute until the spinach is wilted but still bright green. Serve.
Nutritional Information
Per serving - 224 calories, 4 g fat (14% calories from fat), 8 g protein, 42 g carbohydrate, 9 g fiber, 0 mg cholesterol, 270 mg sodium