The Recipes

Green Bean and Mushroom Soup


- 1 head of garlic
- 1 small yellow onion, diced
- 1 celery rib, diced
- 1-2 small carrots, peeled and diced
- 2 c. green beans, cut into 1-in. pieces
- 1 large portabello mushroom
- 1 bay leaf
- pinch of crushed red pepper
- 3-4 c. of vegetable stock (you can substitute some of this for water)
- salt
- pepper
- olive oil
- 1/2 c. pasta, cooked 1 minute shy of package instructions (I opted for a whole wheat linguine, but will probably use this soup base the next time I make fresh pasta, too.)

Preheat the oven to 400 degrees.  Cut the top off of the head of garlic and place it on a small piece of aluminum foil.  Drizzle it with olive oil, season with salt and pepper, and wrap it tightly in the aluminum foil.  Roast the garlic in the oven for 45 minutes to an hour.  Note-- You can always make an extra bit of roasted garlic and use it to rub on bread or on sandwiches for the week.

In a large soup pot, heat a light layer of olive oil.  Add in the onion, celery and carrots.  Season with salt and let them soften for 8-10 minutes.  Add in the red pepper and garlic.  Make sure to break up the garlic as you stir it in.  I also added a bit of cracked black pepper here because I want a really flavorful, spicy soup, but feel free to leave it out.

Next, add in the green beans and mushroom.  To clean the mushroom, wipe it off with a dry paper towel.  Break off the stem, and use a spoon to scrape out the gills of the mushroom.  Slice the mushroom into bite-size pieces.

Once the beans and mushrooms have cooked for 4-5 minutes, add in the stock and bay leaf.  Season liberally with salt and pepper and let the soup simmer for 45 minutes to an hour.

Cook the pasta of your choosing separately and add it in by portion.  You should store any extra pasta separately; drizzle it with a little bit of olive oil to prevent it from sticking together in one big lump.

That's it!  Healthy and toothsome, it's going to be great for lunch this week, too.