3 15 oz cans white beans (you can drain and rinse them if you want…I drained mine, but did not rinse them and I used 2 cans of northern and 1 can of cannellini – which are white kidney beans)
48 oz vegetable broth
20 ounces baby Bella mushrooms, sliced
1 large onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
4 tablespoons fresh thyme (if you can’t get fresh, then use 3 TBLS ground)
2 tablespoons fresh ginger, grated (I used ginger from a jar)
2 teaspoons salt
1 teaspoon pepper
Preheat the oven to 400F. Slice up the mushrooms and place on 1/2 of a baking sheet. Place the diced onion on the other half. Cover onions and mushrooms with 1 tablespoon of olive oil, half of the garlic, 1/2 teaspoon of pepper and a teaspoon of salt for each side. Sprinkle 2 tablespoons of thyme over the top and place in the oven for 10 minutes. Remove and turn the vegetables over and place back in the oven for 10 minutes.
While they are cooking, In a large pot add the vegetable broth, beans, grated ginger and 2 tablespoons of thyme. Cook over medium high heat and bring to a simmer.
Place about 4 cups of the broth (including beans) and the roasted onions into a blender or food processor and puree until smooth. Add back to the stock pot, then add the mushrooms.
Reduce the heat to medium low, and cook for 30 minutes. It smells sooo good and tastes even better!
I served it with hard toasted rolls (and butter) and some grated cheddar cheese on top, but Parmesan would also be good…or no cheese at all!
It’s sooo yummy and…it will warm your belly!