Country mushroom soup
2 teaspoons olive oil 1 pound sliced mushrooms (about 6 cups) 1 cup sliced onion 1 ⁄2 cups low-sodium pasta sauce 1 ⁄2 cups unsalted vegetable broth 1 cup cannellini beans, rinsed and drained 3 teaspoons smoked paprika Salt and freshly ground black pepper Heat olive oil over medium-high heat in a large saucepan or Dutch oven. Add the mushrooms and onion and sauté 4 to 5 minutes.