Mushroom, White Bean and Rosemary Soup

, from Issue #66. June, 2016
Photography by Kelly Gibney.
Mushroom, White Bean and Rosemary Soup

Mushrooms, rosemary and cannellini beans make for an incredibly simple but utterly delicious (and nutritious) soup.

Serves: 6


olive oil or ghee for sautéing
1 small brown onion, finely diced
750 grams portobello mushrooms (alternatively a mixture of swiss brown and portobello)
4 garlic cloves, finely diced
1 tablespoon finely diced fresh rosemary leaves
1 teaspoon fresh thyme leaves
1.5 litres good-quality vegetable or chicken stock
2 × 400 gram cans cannellini beans
sea salt and ground black pepper
chopped parsley, to serve



Heat a generous glug of oil over a medium heat in a soup pot.

Add the onions and sauté until tender and translucent. Add the mushrooms, garlic, rosemary and thyme. Cook for 5 minutes until the mushrooms are soft and glistening. Add the stock and cannellini beans. Simmer for 15 minutes.

Use a blender or a stick blender to puree to desired consistency. Add a little extra water or stock if a thinner texture is preferred. Season to taste.

To serve: Divide soup between bowls. Garnish with fresh parsley, a drizzle of olive oil and a grind of black pepper.