The Recipe Train

Thought I'd link my car to the recipe train as well. Here's a great phase 3 soup - one of my favorites! It also keeps pretty well and is easy to double.

Shiitake and White Bean Soup with Watercress

1 Tbsp olive oil
1 stalk celery, minced*
1 small yellow onion, diced
1 small carrot, minced*
3 cloves garlic, minced
1 Tpsp diced fresh sage (1.5 Tbsp dried) - the fresh makes this so savory - yum!
3 cups sliced shiitake mushroom caps (~ 6 oz)
2 15-oz cans great Northern beans (or Canellini beans), drained & rinsed
6 cups (low sodium) vegetable broth
1 bunch watercress, washed, stems removed
salt & pepper to taste

*I double up my veggies - extra bang for the buck.

1. In a large saucepan, heat olive oil and saute celery, onion, carrot and garlic for 4 minutes. Add mushrooms; toss to coat with oil and cook for 3 minutes longer. Add beans and broth. Bring to a boil, reduce heat and simmer, covered for 15 minutes.

2 Ladle half of the soup into a food processor or blender and puree until smooth. Return to pan. Stir in watercress and heat through for 1 minute. Season generously with salt & pepper and serve immediately.