Its a cold and rainy day in the South and nothing is a better lunch than a warm bowl of soup. This vegetarian, vegan, and gluten-free soup is the perfect fit for a healthy lunch on a cold day. With thick cut mushrooms that give the soup a meaty bite and the velvety beans you really can’t go wrong with this one!
This is such a fast and simple recipe and it’s great for the freezer! You just can not mess this one up. We love freezing soups for a quick grab and go lunch or a fast supper. Just portion it into containers and pop them in the fridge. Take them out of the freezer the night before and put it in the fridge to thaw overnight. Then in the morning toss it in your lunch bag and go.
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 onion, chopped
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 1 pound cremini mushrooms, quartered
- ½ cup white wine
- 1 (28-ounce) can whole tomatoes, pureed in a blender
- 1 sprig fresh rosemary
- 2 cups cooked white beans (equivalent to one 16-ounce can), drained
- Coarse salt and freshly ground pepper
- Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until tender, about 8 minutes. Increase heat to medium-high, add mushrooms, and cook until softened, 5 to 7 minutes.
- Deglaze with wine, scraping up any brown bits with a wooden spoon.
- Add tomatoes, rosemary, beans, and ½ cup water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Serve with a drizzle of oil.