Mushroom Soup with Cannellini Beans

Tasty comfort food that’s also good for you!

Ingredients:
2 Tbsp. olive oil
1 pound white button mushrooms, cleaned and quartered

2 large onions, finely chopped
2 tablespoons fresh garlic, finely minced
1 ½ cups fresh celery, finely chopped
1 gallon turkey stock
1 lb. cooked or pulled turkey, skin removed and shredded
4 fresh sage leaves, finely chopped
2 lb. canned cannellini beans, drained and rinsed
1 qt. packed fresh baby spinach, cleaned
2 Tbsp. lemon juice, freshly squeezed
Salt and pepper, to taste

Directions:
Heat oil in a large, deep rondo or sauteuse over medium heat. Working in batches, add a single layer of mushrooms and cook, without stirring, for 5 minutes or until mushrooms become red-brown on one side. Repeat procedure until all mushrooms are cooked. Return all mushrooms to pan. Add onions, garlic and celery. Saute until vegetables are translucent. Add turkey stock, shredded turkey and sage. Reduce heat to medium-low and simmer, covered, for about 20 minutes. Add beans, spinach, lemon juice, salt and pepper. Briefly bring to a boil, just to wilt spinach. Serve in hot bowls.