Quick Cannellini Soup

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

2 cans cannellini beans
2 cloves garlic, minced finely
2 large shallots, sliced finely
6 large (100 grams) shitake mushrooms
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
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 and garlic. Sauté until soft. Adjust heat to medium. Add beans, stock, mushrooms, 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. 

Comments

[marta]

Amber - this looks delicious!
the kind of soup I could've used today up here in SF!

[Kelsi]

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[dokuzuncubulut]

I can not stand soup. It's great...



-- Hmmm... Not sure exactly what this means but we'll go with it. -AS

[Debi (Table Talk)]

My idea of "fast food" ---
p.s. cool spoon!

[citronetvanille]

Beautiful soups with great ingredient combination.

[Serena @Seriously Soupy]

WOW! That looks incredible and I love how easy it is. Will try this one out very soon!

[Alta]

I am really digging the mushrooms in this soup. Yum!