MID-OCTOBER 'SOUP FOR SUPPER' ~ ITALIAN WHITE BEAN MUSHROOM SPINACH SOUP

And the Autumn clutches the forests green

In a hasty and eager clasp;

But the leaves are true to the Summer they love,

And they wither and fade in his grasp.

~ J.J. Britton (1832-1913), "Death'

(Autumn Abstract)

ITALIAN WHITE BEAN MUSHROOM SPINACH SOUP

~  perfect for a blustery autumn day

I  cup chopped onions (red or white or some of each)

1  Tbsp. extra-virgin olive oil or more if needed

1  lb. mushrooms sliced (shitake, baby bella, white, wild ... or combo of several)

2  minced garlic cloves

1  Tbsp. chopped fresh rosemary

1  Tbsp. chopped fresh thyme

freshly ground pepper to taste

1  16 oz. box/can organic chicken stock or organic vegetable broth

juice of squeezed fresh lemon

1  16-oz. can rinsed and drained cannelloni beans

1  lb. fresh baby spinach

crushed red pepper flakes

• Heat olive oil in stock pot. Add onions and sauté until tender. Add mushrooms and garlic and sauté until tender. Add fresh herbs and pepper and sauté a bit longer.
• Add chicken or vegetable stock and beans and bring to boil. Lower heat and simmer 10 minutes.  
• Add baby spinach and crushed red pepper flakes to taste. Simmer gently 5 minutes.
• Adjust seasonings. If desired, serve topped with shaved Parmesan Cheese and crusty bread.