Description
This Creamy White Bean Mushroom Soup with Shell Pasta is a comforting, hearty dish perfect for chilly days. Packed with tender cremini mushrooms, white beans, and small pasta shells, all simmered in a rich vegetable broth and finished with creamy heavy cream, this soup offers a delicious blend of flavors and textures that will warm both the body and soul.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Mushrooms & Seasonings
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1 bay leaf
Broth & Main Ingredients
- 4 cups vegetable broth
- 1 can (15 ounces) white beans, drained and rinsed
- 1 cup small shell pasta
Final Touches
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh thyme or parsley, for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil and butter in a large pot over medium heat. Add diced onions and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant, taking care not to burn the garlic.
- Cook Mushrooms: Add sliced cremini mushrooms to the pot with a pinch of salt. Sauté until the mushrooms are golden brown and their moisture has evaporated, approximately 7-8 minutes.
- Add Herbs and Broth: Stir in the dried thyme and bay leaf, then pour in the vegetable broth. Scrape the bottom of the pot to lift any browned bits, enhancing the soup’s flavor.
- Simmer with Beans and Pasta: Add the drained white beans and small shell pasta. Bring the soup to a gentle boil, then reduce heat and simmer uncovered for about 10 minutes or until the pasta is tender.
- Add Cream and Season: Lower the heat and stir in the heavy cream. Let the soup simmer for another 2-3 minutes to warm through. Season with salt and pepper to taste. Remove and discard the bay leaf.
- Serve: Ladle the soup into bowls and garnish with fresh thyme or parsley if desired. Serve hot with crusty bread or croutons for added texture.
Notes
- Use vegetable broth for a vegetarian version; chicken broth can be substituted for a richer flavor.
- For a vegan alternative, replace butter with additional olive oil and use coconut or cashew cream instead of heavy cream.
- Small shell pasta works well, but you can substitute with other small pasta shapes like ditalini or orzo.
- Make sure to rinse and drain the canned white beans to reduce sodium and improve taste.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
