Creamy Sun-Dried Tomato & Spinach Soup

Ingredients

• slivered oil-packed sun-dried tomatoes - ⅓ cup
• oil from the jar - 2 tablespoons
• sliced mushrooms - 2 cups
• chopped onion - 1 cup
• large cloves garlic, minced - 2
• dried basil - 1 teaspoon
• all-purpose flour - 1 ½ tablespoons
• salt - ½ teaspoon
• ground pepper - ½ teaspoon
• low-sodium vegetable broth - 3 ½ cups
• heavy cream - ½ cup
• coarsely chopped fresh spinach - 4 cups
• unsalted cannellini beans, rinsed - 1 (15 ounce) can
• lemon juice - 1 tablespoon
• more to taste -

Instructions

1. Heat 2 tablespoons sun-dried tomato oil in a large saucepan over medium heat.
2. Add mushrooms and onion; cook, stirring, until starting to soften, about 3 minutes.
3. Add garlic and basil; cook, stirring, for 1 minute.
4. Add flour, salt and pepper; cook, stirring, for 1 minute.
5. Add broth and cream; increase heat to medium-high and bring to a simmer.
6. Reduce heat to maintain a simmer and cook, stirring once or twice, until the vegetables are soft, about 5 minutes.
7. Stir in spinach, beans and sun-dried tomatoes; cook, stirring, until the spinach is wilted, about 2 minutes.
8. Remove from heat and stir in lemon juice.