White bean mushroom and herb soup

A hearty, delicious soup that is gluten-free, nutritious and is great as a midweek dinner. All you need is one pot and 25 minutes.

PREP 10 MINS COOK 25 MINS SERVES 4

INGREDIENTS
2 tablespoon olive oil
2 cloves garlic crushed
1 onion large, finely diced
450g (16oz) portobello mushrooms thinly sliced
5 cups vegetable or chicken broth (if packet stock, use salt reduced)
2 400g (15oz) cans of cannellini beans rinsed and drained
1 x bay leaf
½ tablespoon fresh thyme (removed from woody stalks)
½ tablespoon of fresh oregano leaves only
¾ teaspoon salt
¼ teaspoon red pepper flakes
Fresh sage leaves
Freshly grated Parmesan (using a Microplane preferably)
A few slices of sourdough bread

METHOD
Add olive oil to a large pot. On medium heat, add the onions and cook for around 5 minutes. Next, add the garlic and cookbook for another minute and then add the mushrooms and cook for approximately 7-10 minutes. 

Add the broth, bay leaf, thyme, oregano, salt, and pepper. Reduce heat to medium-low and cook soup for 15 minutes. 

Add the sage leaves to a hot frying pan with a bit of oil and cook until crispy. Drain on paper towels.

A few minutes before serving add the beans to the soup. Serve the soup in bowls. 

Add some of the grated parmesan cheese on top.

OPTIONAL
Serve with some fresh sourdough bread.