Here is a truly delicious low fat, low calorie, wonderfully smooth soup. It is packed with protein due to the canelli beans and mushrooms, and perfect with a salad. Clean up is minimum, as it only uses 1 pot and a blender!
2 cups chopped baby portabella mushrooms
2 14 oz cans of white canelli beans
1 cup rice milk
2 cups Gluten free chicken broth
1 tbs. Oregano
1 tbs. coconut oil
2 cloves of garlic, pressed
In a large pot, sautee chopped mushrooms and pressed garlic in 1tbs. coconut oil over medium heat until soft.
Let cool for 3 min. then add contents of pot, along with canelli beans (rinsed and strained), with rice milk, chicken broth into blender. Blend on high until uniformly smooth.
Pour contents of blender back into the original large pot and add oregano. Heat on medium-high for approximately 6-8 minutes.
Serves 4 with salads. Perhaps with my salad recipe from 3 days of spinach:
Enjoy, and make your day great!