35 Min

• 1 bunch Spinach, roughly chopped
• Minced Parsley, for serving (optional)
• 1 Onion, roughly chopped
• 8 oz Cremini Mushrooms, sliced
• 3 Garlic Cloves, minced
• 2 Tbsp Fresh Minced Rosemary
• Pinch of Red Pepper Flakes
• 2–15.5 oz cans White Beans (optional)
• 3 cups Vegetable Broth
• 1 Tbsp Olive Oil
• 1 cup Water
• Sea Salt and Black Pepper

In large saucepan over medium heat, heat 1 tablespoon olive oil.  Sauté onions 3-4 minutes until soft and translucent.

Add mushrooms and continue cooking 5 minutes, letting them start to brown. Stir in garlic and sauté a few minutes until mushrooms are caramelized and fragrant.

Stir in rosemary, sea salt, pepper, red pepper flakes, beans (if using), broth, and water. Bring to boil.

Reduce heat and simmer 15 minutes until soup thickens slightly. Add spinach. Once leaves have wilted, taste and season soup with sea salt and pepper, as needed.

Divide into bowls and top with minced parsley, if desired.