Creamy Tuscan Mushroom Soup with Sun-dried Tomatoes

Servings: 4

• 2 tbsp. Batistini Farms USDA Organic Basil Olive Oil
• 4 Garlic Cloves, minced
• 1 White Onion, chopped finely
• 2 cups Mushrooms, sliced
• 1 Red Bell Pepper, chopped
• 1 tbsp. Batistini Farms Italian Herb Seasoning
• 3/4 tsp. Salt
• 1/2 tsp. Black Pepper
• 32-64 fl oz. Vegetable Stock, or Chicken Broth
• 1/4 cup Heavy Cream
• 2-3 cups Spinach, lightly chopped
• 1/4 cup Sun-dried Tomatoes

1. In a large stockpot over medium high heat, add the olive oil for 1 minute.
2. Add in the minced garlic and chopped onion to sauté for 1-2 minutes, until fragrant.
3. Add in the chopped bell pepper and sliced mushrooms. Sauté for 8-10 minutes.
4. Add the Italian herb seasoning, salt, and black pepper. Stir to combine.
5. Pour in the vegetable stock and heavy cream, then stir.
6. Lastly, stir in the spinach and sun-dried tomatoes.
7. Simmer for 10 minutes. Enjoy warm with a rustic bread on the side!