Quick Cannellini Bean Soup

This soup is not only tasty it's also quick, easy, gluten-free, and healthy.

Recipe by Amber Share

Serves 2-3

2 cans cannellini beans

2 cloves garlic, minced finely
2 large shallots, sliced finely
6 large (100 grams) fresh shitake mushrooms, sliced finely
1/4 pound (110 grams) pancetta, diced small

8 cups or 2 boxes of low sodium chicken stock
1/4 of a green or red cabbage, cored and grated

2 cups spinach leaves

olive oil

salt & pepper

Parmigiano or pecorino cheese to taste

2 tablespoons fresh thyme leaves

Heat a large sauce pan over medium. Sauté pancetta until crisp. Remove to drain on a paper towel. Turn heat to low. Add shallots, mushrooms and garlic. Sauté until soft. Adjust heat to medium. Add beans, stock, cabbage and 1/2 the thyme and cook for 10 minutes. Season with salt & pepper to taste. Add spinach and the remaining thyme and cook for an additional 5 minutes. Top with curls of cheese before serving. 


Printable .pdf available here