I really love this white bean mushroom spinach soup. Part of the reason is because it’s fast and easy to cook. To start, I sauté white onions over medium heat to gently let them soften.Then I add sliced cremini mushrooms followed by garlic and lots of minced fresh rosemary.Once the mushrooms are cooked, it’s time to stir in the beans and vegetable broth. I like great northern beans, but you can also use cannellini beans.
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