Ingredients
2 tbsp butter
500 g white mushrooms, sliced
1 onion, sliced (about 1 cup)
4 large cloves garlic, minced or grated
1 large orange bell pepper, chopped (about 1 cup)
1 jalapeno pepper, thinly sliced
540 g can white beans, rinsed & drained
1 tsp SIDS SALT & PEPPER
1 cup fresh parsley, chopped
2 large handfuls spinach (about 4 cups)
4 cups vegetable stock
2 cups water
1 dried bay leaf
Directions
In a large soup pot, heat butter over medium heat. Add mushrooms and onions and cook for about 10-15 minutes until the mushrooms are brown and onions have begun to caramelize, stirring occasionally.
Add garlic, peppers and beans to the pot. Cook, stirring frequency so the garlic doesn’t burn, until the garlic becomes fragrant, about a minute. Season with the SIDS SALT & PEPPER and cook for another minute. Add the parsley and spinach. Cook until the spinach begins to wilt. Add the stock, water and bay leaf.
Let the soup come to a simmer and cook for about 15 minutes until the peppers and beans are very tender. Season with additional SIDS SALT & PEPPER, if needed. Remove and discard the bay leaf.
Soup will keep in the fridge for 3-5 days if stored in an airtight container.
