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Recipe: Italian cannellini bean and spinach soup

Kowalski's stops by to share habits and foods that women can embrace to reduce a woman's risk of breast cancer.

GOLDEN VALLEY, Minn. — October is Breast Cancer Awareness month. 

Certain lifestyle habits and certain foods may help reduce a woman’s risk of getting breast cancer. 

Sue Moores, Kowalski’s Markets nutritionist, shares which strategies and foods are worth embracing.




  • 2 cups boiling water
  • 1 oz. dried shiitake mushrooms
  • 1 tbsp. extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups (about 4 oz.) fresh spinach, roughly chopped
  • 1 tsp. finely chopped fresh rosemary
  • 1 tsp. finely chopped fresh thyme
  • ¼ tsp. coarse ground black pepper
  • ¼ tsp. crushed red pepper flakes
  • 14 oz. canned cannellini beans, rinsed and drained
  • 4 cups low-sodium vegetable broth
  • Kosher salt and coarse ground black pepper, to taste


  1. In a medium bowl, pour boiling water over mushrooms; allow to stand 10 min. 
  2. Drain mushrooms, reserving liquid; coarsely chop. 
  3. In a deep pot over medium heat, heat oil. 
  4. Cook mushrooms, onion and garlic until softened (about 10 min.). 
  5. Strain reserved mushroom liquid; add to the pot with spinach, rosemary, thyme, peppers, beans and broth. 
  6. Bring to a boil; reduce to simmer. 
  7. Cook until spinach and beans are tender (about 10 min.); season to taste and serve immediately.

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