White Bean Tomato Mushroom Soup

By Cloud Dela / October 1, 2023 / 6 minutes of reading

White Bean Tomato Mushroom Soup

fall / soups / vegetarian

Last month, I came home from chilly, rainy Chicago with a sore throat, a cold, and a mad craving for soup. I’ve been trying all kinds of new soup recipes since then, but this one really hit the spot. It’s made with hearty cannelini beans, butternut squash, mushrooms, tomatoes, herbs, and a little kale wilted in at the end.

It’s the perfect “cozy up on the sofa and start a new TV show” (we just started Stranger Things) kind of soup. Also, the leftovers are great reheated for lunch the next day.

This post is in partnership with Randalls and Albertsons for their O Organics® line of groceries. For this recipe, I used O Organics vegetable broth, beans, tomatoes, spices, and herbs. What I love about their products is that they are made of quality organic ingredients at very reasonable prices.

If you don’t live in Austin, O Organics products are available at the Albertsons family of stores across the country, including Safeway, Vons, Jewel-Osco, Shaw’s, ACME Markets, Tom Thumb, Pavilions and Star Market.

Aside from visiting my family in Chi town (my hometown), I was in Chicago for a few days attending a really fun Organic for All event that O Organics put on at Kendall College. Here’s a little behind the scenes look of what went on.

I spent the day with some of my favorite blogger friends (Ashlae from Oh Lady Cakes, Irvin from Eat the Love, Nik from A Brown Table). Here’s a photo of a photo of a photo of a photo of our us trying to style and shoot oatmeal jars breakfast before we eventually ate them.

After breakfast, we watched a lovely cooking demo by Annessa Chumbley, RD – her oat flour peanut butter pancakes are to DIE for…

Next, we were on our own to cook up anything we wanted in Kendall College’s professional kitchen. I made a delicious potato, pepper hash with lemon & thyme along with my friend Jane (a Taste of Koko) and Ashley from Edible Perspective.

This was our pretty potato hash (go get the recipe on Ashley’s site), and a gorgeous fruit crisp that Ashlae and Nik made:

And now for the soup recipe!

4.8 from 6 reviews

White Bean Tomato Mushroom Soup

PrintAuthor: Jeanine DonofrioServes: serves 4Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 cups (¼” diced) butternut squash
2 celery ribs, diced
8 ounces cremini mushrooms, chopped
3 garlic cloves, minced
2 fresh bay leaves
5 fresh sage leaves, chopped
2 teaspoons Herbes de Provence
¼ cup dry white wine
4 cups O Organics Vegetable Broth
1 (14-ounce) can O Organics Diced Tomatoes
1 (14-ounce) can O Organics Cannellini Beans
6 fresh thyme sprigs (bundled and tied with string)
2 teaspoons balsamic vinegar
4 to 5 kale leaves, chopped
pecorino cheese, optional, for serving
toasted baguette, optional, for serving

See also Ginger Citrus Soba & Snow Peas

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and generous pinches of salt and pepper and cook, stirring occasionally, until soft and lightly browned about 5-8 minutes.
Add the butternut squash and celery and stir.
Add the mushrooms, another pinch of salt and a few grinds of pepper, and cook until soft, about 8-10 minutes.
Add the garlic, bay leaves, sage and Herbes de Provence. Stir, then add the wine and stir again. Add the vegetable broth, tomatoes, beans and bundled thyme sprigs. Simmer for 30 minutes, until thickened, stirring occasionally. Remove the thyme stems and bay leaves.
Add the balsamic vinegar. Stir in the chopped kale and cook until wilted, about 5 minutes. Taste and adjust seasonings.
Serve with pecorino cheese and toasted baguette if desired.

NotesTo make it vegan: skip the cheese and season with salt, to taste.

To make it gluten free: skip the bread.3.4.3177

Thank you to Randalls and Albertsons for sponsoring this post. I had the opportunity to work with a vast selection of O Organics products, but check your local Albertsons family store to see what’s available in your area.

Did you make the recipe? I want to see!
Tag @loveandlemons on Instagram.

Free Bonus:5 Tips for Fast & Easy Dinners

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24 comments

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Meg
07.06.2017
Made this tonight, I like spice so the only thing I added was red pepper flakes. I was in the mood for a whole bunchaveggies soup and found your recipe, it hit the spot!
Reply ↓
- Jeanine Donofrio
  07.09.2017
  Hi Meg – I’m so glad you enjoyed the soup!
  Reply ↓
Nikky
02.16.2017
May this tonight…it is perfection!!! The sage and rosemary make this taste so rustic and home-y. It’s filling and tastey and perfect for a cozy February evening! I always love your recipes Jeanine, this one is definitely going to become a regular for me
Reply ↓
- Jeanine Donofrio
  02.17.2017
  Hi Nikky, I’m so glad it hit the spot!
  Reply ↓
Maja
11.03.2016
My mom made this for dinner tonight. Delicious! 🙂
Reply ↓
- Jeanine Donofrio
  11.03.2016
  so glad you liked it!!
  Reply ↓
Kristin
10.26.2016
Hi! This looks amazing. Is it possible to use a substitution for the white wine?
Reply ↓
- Jeanine Donofrio
  10.26.2016
  Hi Kristin, just add a splash of balsamic or white wine vinegar (about 1 tablespoon) instead!
  Reply ↓
Nik Sharma from abrowntable.com
10.25.2016
It was so good to meet you finally! Chicago was a fun trip.
Reply ↓
- Jeanine Donofrio
  10.26.2016
  you too!!
  Reply ↓
Rachel
10.24.2016
Just made this with sweet potatoes instead of butternut squash, apple cider vinegar instead of balsamic and red wine instead of white since that’s what I had. No pecorino or bread and it was still quite rich tasting. All the caramelizing pays off! My meat loving boyfriend loved it too. I will keep this one in my winter rotation.
Reply ↓
- Jeanine Donofrio
  10.25.2016
  Yay – I’m so glad it was adaptable to what you had on hand 🙂
  Reply ↓
Jane Ko from atasteofkoko.com
10.23.2016
Oh noo, hope you’re feeling better!
Reply ↓
Alex Kacha from alexandrakacha.com
10.23.2016
My boyfriend did the music to Stranger Things, we both live in Austin. I love your blog so much, can’t wait to make this!
Reply ↓
- Jeanine Donofrio
  10.25.2016
  that’s so cool! We love the show :). Hope you enjoy the soup!
  Reply ↓
Nathalie
10.22.2016
Just made it for dinner after sitting through a soccer game in the cold. Perfect!
Reply ↓
Mormormedstiletter from Www.mormormedstiletter.dk
10.21.2016
Am trying this recipe out udring the weekend:-)
Reply ↓
Ashlae from ohladycakes.com
10.20.2016
Love this soup, Jeanine! It was so fun getting to hang again. <3 Hugs to you and hi to Jack! Ok, hugs to Jack too I guess.. 😉
Reply ↓
Robyn from skinnybelle.com
10.20.2016
This looks so perfect for fall! I love doing homemade soups at this time of year. It’s so great. Thanks for sharing this one <3
http://www.skinnybelle.com/parmesan-eggs/
Reply ↓
Ben
10.20.2016
When does one use the white wine? Use it while sauteing the onions? Add with the broth, tomatoes etc.?
Reply ↓
- Jeanine Donofrio
  10.20.2016
  Oops! I just updated step 4…
  Reply ↓
Taste of France from francetaste.wordpress.com
10.20.2016
The sounds really good. I like the idea of so many different ingredients. Lots of French soups tend to be just a couple of ingredients.
Reply ↓
- Patricia
  08.29.2020
  I made this soup today and it is absolutely delicious!
  Reply ↓
  - Jeanine Donofrio
    08.30.2020
    I’m so glad you loved it!
    Reply ↓

See also Walking Taco

About The Author

Cloud Dela

I am Cloudela, known as a food and travel blogger.You know that, food is an essential part of travel – what’s a better way to experience a culture than through its cuisine?Failure and success, and I am here, to share with you all my best recipes, that will impress you with its taste.