Magic Bean Soup

magic bean soup magic bean soup

This magic bean soup packs so many nutritious ingredients, you will feel so good putting it on your dinner table. And your kids will lap it up.

INGREDIENTS

  • 1-2 TBSP olive oil
  • 8 oz of brown mushrooms (sliced)
  • 1 yellow onion (diced)
  • 3 cloves of garlic (minced)
  • 1 small jar of oil-packed sun-dried tomatoes (drained)
  • 2 cans of diced tomatoes
  • 2 cans of Cannellini beans (drained & rinsed)
  • 1 jar/can of quartered artichoke hearts (drained)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • slice bread
  • shredded cheese

DIRECTIONS

  1. Preheat broiler to 400°.
  2. Heat 1 TBSP olive oil in a large pot over medium-high until shimmering. Add 8 oz of brown mushrooms (sliced) and stir for 1-2 min then add 1 yellow onion (diced) (and more olive oil if needed). Saute until lightly browned, about 3 min.
  3. Add 3 cloves of garlic (minced) and 1 small jar of oil-packed sun-dried tomatoes (drained) and cook another 2 min.
  4. Add 2 cans of diced tomatoes, 2 cans of Cannellini beans (drained & rinsed), 1 jar/can of quartered artichoke hearts (drained), some salt & pepper, 1 tsp dried oregano and 1 tsp dried thyme.
  5. Cover the pan, turn the heat down to medium, and cook for 10 min.
  6. Meanwhile, put whatever bread you have on hand on a baking sheet lined with parchment paper, top with whatever cheese you have on hand and bake under the broiler for 5 min. Garnish stew with chopped parsley.

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Meg is a Co-Founder of What's Up Moms and the mom to three kids (11, 9 and 6). She wishes her kids asked for caramelized brussel sprouts and wild salmon salad every night. But most of the time, you'll find her whipping up a kid-friendly pasta or a sweet treat with a healthy twist. Her motto is: everything in moderation... except coffee. Find her on Instagram @madewithmeg. {{Privy:Embed campaign=591322}}