I love a soup that makes you feel good, warms you up, and is extremely delightful with every bite. That is this, hands down. If you like mushrooms you will enjoy this soup. I made this soup after a client of mine brought me back some dried shiitake mushrooms from their trip to Europe. So I had to make something really good and not mess this up! I actually had everything I wanted to use for this-already stocked in the pantry so (maybe you will too.) What a SUCCESS and this is great with a grilled cheese or a grilled panini. This soup is also just so good for you too. 🙂 Check out all my Soups and ENJOY!~ Makes about 6 cups 1 1 oz package dried shiitake mushrooms 2 cups boiling water 2 tsp olive oil 1 cup chopped yellow onion 2 garlic cloves, minced 4 cups chopped fresh spinach 1 tsp chopped thyme 1 tsp chopped fresh rosemary 1/4 tsp freshly ground pepper 1 16 oz can cannellini beans, rinsed and drained 1 14 oz organic vegetable broth Crushed red pepper 1. Combine mushrooms and 2 cups of water in a bowl; cover and let stand 15 mins. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms and set aside. 2. Heat oil in a large nonstick skillet over med-high heat. Add onion, garlic, and mushrooms to pan; saute 5 mins or until tender. Add the reserved mushroom liquid, spinach, and next 5 ingredients through broth; bring to a boil. Cover, reduce heat, and simmer 10 mins. Garnish with thyme and red pepper, if desired.