White Bean Soup with Shiitake ‘Bacon’

White Bean Soup with Shiitake ‘Bacon’

This light and creamy vegetarian soup benefits from a surprising garnish, roasted shiitake mushrooms, which taste exactly like bacon.

Makes: 4 to 6 servings

For the soup:

1/4 cup olive oil

1 medium yellow onion, chopped

2 celery stalks, chopped

1 medium carrot, scrubbed and chopped

6 garlic cloves, finely grated or pressed

2 sprigs fresh thyme, plus more for garnish

1/2 teaspoon sea salt

1/4 teaspoon pepper

4 cups vegetable broth

2 15-ounce cans cannellini beans, drained and rinsed

For the bacon:

8 ounces shiitake mushrooms, caps cut into 1/8-inch slices

2 tablespoons olive oil

1/4 teaspoons fine sea salt

To finish:

Plant-based milk

Chili oil, for drizzling

1. Heat oven to 400 degrees.

2. Make soup: In large pot, heat oil over medium heat until it shimmers. Add onion, celery, carrot, garlic, thyme, salt and pepper.

3. Cook, stirring occasionally, until vegetables are fragrant and tender, 8-10 minutes.

4. Add vegetable stock and beans, increase heat to high and bring mixture to a boil. Reduce heat to medium and simmer until thickened, 12-14 minutes.

5. Meanwhile, make the bacon: Spread shiitake mushrooms into a single layer on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper and toss to combine. Bake until browned and crispy, 18-20 minutes, rotating pan front to back and tossing mushrooms with a spatula halfway through. Let cool in pan; mushrooms will continue to crisp as they cool.

6. To finish, add some milk to the soup and use an immersion blender to puree it in the pot, or puree in a blender. (Cover lid with a clean kitchen towel.) Taste and season with more salt and pepper, if needed.

7. Divide soup among bowls and top with shiitake bacon. Garnish with thyme sprigs and a drizzle of chili oil.

— Recipe from “Mastering the Art of Plant-Based Cooking” by Joe Yonan

White Bean Dip

Makes: 1 1/2 cups

1 1/2 cups cooked cannellini beans, drained and rinsed

2 tablespoons extra-virgin olive oil

Juice and zest of 1 lemon

1 small garlic clove, minced

Generous pinch of salt

Freshly ground black pepper

2 or 3 tablespoons water, if needed

2 fresh basil leaves, chopped, optional

1 sprig fresh rosemary, leaves chopped, optional

1. In a food processor, pulse cannellini beans, olive oil, lemon juice and zest, garlic, salt and several grinds of pepper until combined.

2. If it’s too thick, slowly add water with food processor running until it is smooth and creamy. Blend in the basil and/or rosemary, if using

3. Serve with veggies, pita or bruschetta.

— Recipe by Gretchen McKay