One of my favorite soups to make. A nice healthy winter soup with lots of protein and fiber.

Mushroom and White Bean Soup

1 med onion chopped

1 large pealed and chopped carrot 

1lb portobello mushroom (or your favorite mushrooms) Quartered

2 Tbsp or more extra-virgin olive oil

4 to 6 large fresh tomatoes diced and slightly pureed in blender or one 28 oz can of wholes tomatoes pureed in a blender

1 sprig of fresh rosemary 

1/2 cup white wine

1/2 cup of water

1 diced celery stalk

2 cups white beans drained (one 16 oz can)

salt, pepper, or your favorite seasonings (Experiment with what you like.  You can even make it spicey) 

In a medium saucepan, heat your oil.  Add onions, carrots, and celery and cook until tender.  Next, add the mushrooms and cook until softened.  Add the white and make sure to scrape up any brown bits that may form with a spoon.  Mix in your beans, tomatoes, rosemary, and the 1/2 cup of water.  Bring to a boil and then reduce heat to a simmer.  Simmer until thickened, about 15 minutes.  Season with salt, pepper, and other wanted spices to taste.  Serve with a drizzle of olive oil.

If you fix it let me know how you like it and if you spiced it up with some different ingredients!  Enjoy!!