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• 24 oz Mushrooms
• 2 (14-ounce) canned white beans, drained and rinsed
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 (14-ounce) can tomatoes, diced
• 2 quarts chicken stock
• 3 sprigs thyme
• 1 bay leaf
• 1 teaspoon red chili flakes
• 2 tablespoons olive oil
• Salt and pepper

   

  Directions

  In a large soup pot, heat the olive oil over medium-high heat. Sauté the onion for 3 to 4 minutes. Season with salt and pepper. Add the diced tomatoes, garlic, and red chili flakes. Cook for 2-3 minutes. Add the beans, bay leaf, thyme, oregano, and chicken stock. Season with salt and pepper. Bring to a boil and then add the mushrooms. Cook for another 3-5 minutes. Adjust seasoning with salt and pepper.