Spring White Bean Soup with Mushrooms, Asparagus and Fried Shallots
Fresh, springtime vegetables and creamy white beans bathe in an umami-packed broth, making this vegetarian soup both savory and satisfying. Roasted herbs and mushrooms add depth, while the crispy shallot topping introduces a delightfully subtle crunch.
- 8 oz shiitake mushrooms
- 6 oz cremini mushrooms
- 2 oz oyster mushrooms
- 2 tablespoons olive oil (try our Olivelle Wild Mushroom & Sage Infused Olive Oil!)
- 2 teaspoons salt, divided
- 1 teaspoon freshly cracked black pepper
- 1 large or 2 small leeks
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 8 cups vegetable stock
- 1 Parmesan cheese rind
- 2 bay leaves
- 1 rosemary sprig
- 2 cans (15.5 oz each) cannellini beans
- 1 cup frozen peas, thawed
- 6 stalks asparagus, sliced on the bias
- 1/4 cup canola oil
- 5 shallots, finely sliced into rings with a mandolin
- Additional salt and pepper to taste
Directions
- Preheat the oven to 425°F.
- Toss the mushrooms in olive oil, sprinkle with 1 teaspoon salt, and spread on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until golden and wilted.
- Clean the leek: trim root and greens, chop, and wash thoroughly in cold water. Remove with a slotted spoon and pat dry.
- In a Dutch oven over medium-low heat, melt butter. Add leek and garlic and cook until tender, 5-8 minutes.
- Add roasted mushrooms, vegetable stock, Parmesan rind, bay leaves, rosemary, remaining salt, and pepper. Cover and bring to a boil for 3-5 minutes.
- Add cannellini beans, peas, and asparagus. Simmer for 5-10 minutes until asparagus is tender. Remove and discard rind, bay leaves, and rosemary sprig.
- While soup simmers, heat canola oil in a shallow skillet. Fry shallots until golden and crisp, about 3-5 minutes. Remove and drain on paper towels. Sprinkle with salt.
- Ladle soup into bowls and top with crispy shallots. Season with salt and pepper to taste.