White Bean & Mushroom Grain Soup

I wish you could smell the intoxicating aroma filling my apartment right now. Wouldn't it be so great if we could smell delicious recipes through the computer?! Maybe one day… but until then, you'll have to just trust me when I say that the smells in here are divine. There is no better smell than garlic and olive oil on the stove. Maybe the smell of the wood-burning in the fireplace on a cold December day or the smell of a newborn baby's head (myeditorbrothertoldmethatwascreepyandwantedmetodelete).

Alas, both come in second and third place to the smell that is coming from my kitchen.

Today, I have put a spin on a soup that I grew up eating my whole life. It is perfect for this time of year, not only because it is hearty and warms me right up on a cold day, but also because it is figure friendly and boy do I need more of those kinds of dishes during the holiday season!

The swimsuit that I will be wearing in less than a month was one of the inspirations for making this meal. On this day in one month, I will be on a beach somewhere in Costa Rica, so I am hoping that this nutrient-filled soup will help counteract all of the Christmas cookies I have been eating thanks to a cookie swap I was involved with earlier this week!

I use baby bella mushrooms for this recipe, but if I have shiitakes in the fridge, I throw those in as well. The last time I made this recipe, I used orzo pasta as the grain, but I often swap that with barley, farro, or even quinoa.

Put in a dollop of pesto before consumption and you'll feel like you died and went to heaven.

White Bean & Mushroom Grain Soup

Recipe Type: Soup

Author: Michele Wolfson

Serves: 6

Ingredients

• 1/4 cup really good olive oil

• 1 small yellow onion, chopped

• 1 medium carrot, coarsely chopped

• 2 garlic cloves, minced or pressed

• 1/2 lb mushrooms, preferably cremini or baby Bella, stemmed and sliced thinly (Portobellos work too)

• Kosher salt, to taste

• 4 cups vegetable broth

• 1/2 cup dry orzo or barley or whatever grain you are using

• 1 16-oz can white beans, drained and rinsed well

• 2 tablespoons fresh parsley , chopped

• Freshly grated Parmesan cheese

• Dollop of pesto (optional)

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the onions, garlic and the carrots and cook for 2-3 minutes or until the onions start to soften. Add the sliced mushrooms and season with salt. Stir occasionally with a wooden spoon for 3 minutes.

2. Pour in broth and bring to a boil; then lower the heat to medium-low. Cover and simmer for 25 minutes

3. Meanwhile, in another pot, bring salted water to a rapid boil and cook your grain of choice according to the package.

4. Then, add the white beans to the soup and cook for another 5-10 minutes or until beans are heated through. Season with salt to taste. Add the parsley, serve with Parmesan.