- 2 tablespoon extra virgin olive oil
- 1 lb white mushrooms, sliced
- 1 medium onion, sliced (about 1 cup)
- 4 large cloves garlic, minced or grated
- 1 large bell pepper, chopped (about 1 cup)
- 1 jalapeno or poblano pepper, thinly sliced
- 1 19 oz. can white beans, rinsed and drained (white kidney beans or pinto beans)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup fresh parsley, chopped
- 2 large handfuls spinach (about 4 cups)
- 4 cups vegetable stock (homemade if you have it)
- 2 cups water
- 1 dried bay leaf
- In a large soup pot, heat oil 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 salt and 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 or until the peppers and beans are very tender. Season with additional salt and 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.