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Dinner recipe · from the recipe book

Creamy Mushroom and Cannellini Coconut Soup

A velvety blended soup of browned mushrooms and cannellini beans in a coconut-garlic broth, scented with rosemary and thyme and finished with Parmesan and parsley.

Creamy Mushroom and Cannellini Coconut Soup

Ingredients

  • 2 tbsp27 gOlive oil
  • 8 cups sliced560 gWhite mushroomssliced
  • 1½ medium160 gYellow onionchopped
  • 2 stalks80 gCelerychopped
  • 5 cloves15 gGarlicminced
  • 1 tsp1 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • 2¾ cups500 gGreat northern or cannellini beans, canned, drained and rinsed
  • 3 cups660 gVegetable broth
  • 1 cup200 gCoconut milk, cannedstirred well
  • 1 tbsp15 gLemon juice
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup grated30 gGrated Parmesan
  • ¼ cup chopped15 gFresh parsleychopped
  • 4 slices128 gWhole-wheat breadtoasted and cut into strips

Steps

  1. Prepare first: slice the mushrooms, chop the onion and celery, mince the garlic, chop the parsley, and toast the bread and cut it into strips.
  2. Heat two-thirds of the olive oil in a large pot over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook until browned, about 6 more minutes. Move one quarter of the mushrooms to a plate for garnish.
  3. Lower the heat to medium and add the remaining olive oil, the onion and the celery to the pot. Cook until soft, about 6 minutes. Stir in the garlic, thyme and rosemary and cook 1 minute.
  4. Add the great northern beans and vegetable broth. Bring to a boil, then simmer 15 minutes.
  5. Stir in the coconut milk and heat through without boiling. Carefully purée the soup with an immersion blender until smooth.
  6. Stir in the lemon juice, salt and black pepper.
  7. Ladle into bowls and top with the reserved mushrooms, the Parmesan and the parsley. Serve with the toast strips.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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