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Magic Bean Soup

This soup packs so many nutirtious 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.



Meg is a Co-Founder of What's Up Moms and the mom to three kids (9, 7 and 4). 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. {{Privy:Embed campaign=591322}}