Cheesy Spinach, Cannellini & Mushroom Soup
with Pearl Pasta & Chili Flakes
Cheesy Spinach, Cannellini & Mushroom Soup
A cozy vegetarian soup with tender pearl pasta, creamy cannellini beans, earthy mushrooms, and spinach, finished with melty cheese and a hint of chili heat.
Ingredients
For 2 servings
- 4 ounce Button Mushrooms
- 1 unit Cannellini Beans
- 1 teaspoon Chili Flakes
- 2 clove Garlic
- 2.5 ounce Israeli Couscous
- ½ cup Italian Cheese Blend
- 5 ounce Spinach
- 3 unit Veggie Stock Concentrate
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories560
Protein26g
Carbs70g
Fat18g
Tags:
VeggieFiber SmartQuickEasy Prep & Clean
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free needs, use a plant-based melting cheese or skip the cheese and finish with extra olive oil for richness. For wheat-free eating, swap the pearl pasta for a gluten-free small pasta or rice and keep the rest the same.
What to serve with it
Serve with a crisp green salad, garlic bread, or roasted vegetables to balance the creamy, hearty soup. A squeeze of lemon and extra chili flakes on the side add brightness and a little heat.
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