Description
This Creamy White Bean Mushroom Soup with Shell Pasta is the ultimate cold-weather comfort food. With tender mushrooms, creamy white beans, and cozy shell pasta in a rich, silky broth, it’s hearty yet elegant. Perfect for busy weeknights or a relaxed dinner party.
Ingredients
2 tablespoons olive oil
2 tablespoons butter
1 medium yellow onion, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 teaspoon dried thyme
1 bay leaf
4 cups vegetable broth
1 can (15 ounces) white beans, drained and rinsed
1 cup small shell pasta
1 cup heavy cream
salt and pepper to taste
fresh thyme or parsley, for garnish (optional)
Instructions
1. Heat olive oil and butter in a large pot over medium heat. Add diced onions and sauté until translucent. Stir in the garlic and cook for another minute until fragrant.
2. Add sliced mushrooms and a pinch of salt. Sauté until golden brown and their moisture has evaporated.
3. Stir in thyme and bay leaf. Pour in the vegetable broth and scrape up any browned bits.
4. Add white beans and shell pasta. Bring to a gentle boil, reduce heat, and simmer for 10 minutes or until pasta is tender.
5. Lower heat and stir in heavy cream. Simmer 2–3 minutes more. Season with salt and pepper. Remove bay leaf.
6. Serve hot, garnished with fresh herbs or croutons.
Notes
For a dairy-free version, use full-fat coconut milk or oat cream instead of heavy cream.
For best texture when freezing, cook pasta separately and add fresh upon reheating.
Sautéing mushrooms until deeply browned enhances the soup’s flavor significantly.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 45mg
Keywords: creamy soup, mushroom soup, vegetarian pasta soup