Mushroom and Cannellini Bean Soup, Sautéed Asparagus and Toasted Baguette – A Quick and Easy Dinner Idea!
Hi this is Pranika! Over spring break, we had some time to hang out with extended family and I wanted to cook for everyone. I had to think of something that my 97 year-old grandma would eat and something my mom would approve of as she is the chef du jour in our family!
Happy cooking and eating!
Mushroom & Cannellini Bean Soup
¼ white onion, diced
3 garlic cloves, diced
¾ tsp kosher salt
¾ tsp black pepper
½ tsp fennel seed
24 oz package of baby bella mushrooms, stemmed and sliced
2 tomatoes, chopped
1 29 oz can cannellini beans, drained and rinsed
3 cups vegetarian broth
Add mushrooms. Cook for 3 minutes more, again, stirring often. Add tomatoes, beans, and broth. Stir, cover, and cook for 10 minutes.
For additional spice, add crushed red pepper or Tabasco.
1 bunch asparagus, ends trimmed
½ lemon, juice and zest,
1 tsp salt
Cut the woody portion of the asparagus stems off – usually 1- 1 ½ inches and discard. Heat olive oil over medium heat.
Add asparagus, lemon juice, salt, and zest. Mix together and cover. Cook over medium heat for 10 minutes.