Serves: 4
Total Calories: 276

1 tablespoon extra virgin olive oil
5 cloves garlic thickly sliced
1 1/2 cups coarsely chopped onions
3 1/2 cups coarsely chopped Italian plum tomatoes
2 cups coarsely chopped portabella mushrooms
2 cups cooked navy beans
1 cup coarsely chopped celery
1 teaspoon dried maitake mushrooms
1 tablespoon dried nettles or parsley
pinch saffron
1 cup coarsely chopped dill
1 teaspoon sea salt or to taste

1. Heat the oil in a 6-quart stockpot over medium heat. Add the garlic and onions, and sauté, stirring occasionally for 5 minutes, or until onions begin to soften.

2. Add the tomatoes, portabellas, beans, celery, maitake, nettles, and saffron to the pot. Increase the heat and bring to a boil, then reduce the heat to medium-low. Simmer covered for 15 minutes, or until maitake softens.

3. Add the dill and sea salt. Adjust the seasonings, if desired.

4. Ladle the hot soup into bowls and serve.

For a Change . . .
• Interested in a fat-free option? Simply omit the oil. Add the garlic and onions to the pot along with the other ingredients in Step 2.

Nutritional Facts:

Serves: 4
Total Calories: 276
Calories from Fat: 30

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