I'm still trying to will the cooler weather to Texas, but it's not working very well. It's still quite warm on most days...high 90's! Today it is overcast and only 82 degrees, so I took advantage of the weather and made some healthy soup for lunch. I wanted to use up the mushrooms and baby spinach from the fridge before my grocery shopping tomorrow, so they were the inspiration for this soup. It would be simple to make it vegetarian by using vegetable broth instead of chicken broth. I know my Mom would love this soup!
1 T olive oil
1 quart fresh button mushrooms, sliced
3 green onions, sliced (reserve some of the green tops for garnish)
2 cloves garlic, minced
1 - 32 oz. carton low sodium chicken broth
1 - 15 oz. can Great Northern beans, drained and rinsed
2 cups fresh baby spinach
In a large soup pot over medium heat, add the olive oil, mushrooms, green onions, and garlic. Season with salt and pepper and stir well. Cook until mushrooms are tender, about 7 minutes. Add the chicken broth and beans, turn the heat to high, and bring to a boil. Add the orzo pasta and boil for 8 minutes, or until tender. Add the baby spinach, turn off heat, and stir spinach until it wilts. Taste and reseason. Serve up in big soup bowls and top with sliced green onion tops. Enjoy!