Delicious Living
  • 1 tablespoon olive oil
  • 1 stalk celery divided
  • 1 small yellow onion (diced)
  • 1 small carrot minced
  • 3 cloves garlic (minced)
  • 3 cups sliced shiitake mushroom caps (about 6 ounces)
  • 2 15-ounce cans great Northern beans, drained and rinsed
  • 6 cups low-sodium vegetable broth
  • 1 bunch watercress (washed, stems removed)
  • Salt and pepper (to taste)

Shiitake and White Bean Soup with Watercress

Lisa Turner | Delicious Living
  • Serves: 6 people
  • Calories per serving: 200

Creamy, delicate white beans are the perfect backdrop for earthy shiitakes and fresh, pungent watercress. Serve with a crisp green salad.

  1. In a large saucepan, heat olive oil and sauté 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 purée until smooth. Return to pan. Stir in watercress and heat through for 1 minute. Season generously with salt and pepper, and serve immediately.

PER SERVING: 200 cal, 19% fat cal, 4g fat, 1g sat fat, 0mg chol, 15g protein, 27g carb, 9g fiber, 318mg sodium1

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