Mushroom, Kale & Cannellini Bean Soup
As the seasons change and cooler weather sets in, nothing warms the soul quite like a hearty bowl of soup. Among the myriad of choices, Mushroom, Kale & Cannellini Bean Soup stands out as a nutritional powerhouse, combining earthy flavors and wholesome ingredients to create a dish that is both satisfying and healthful.
Ingredients
- 2 tbsp butter
- 1 large onion chopped
- 1 stalk celery sliced
- 2 cloves garlic minced
- Pinch of chilli flakes
- 1 bunch fresh thyme
- 1 litre chicken or vegetable stock
- 400 g tins cannellini beans x 2 drained
- Zest and juice of 1 lemon
- 250 g 250g Portabellini mushrooms
- 180 g kale roughly chopped
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Method:
- Heat a drizzle of olive oil in a medium-sized soup pot.
- Add the butter, onion and celery and cook until tender.
- Add the garlic, chilli flakes and thyme and cook until fragrant.
- Pour in the stock and the drained beans.
- Bring the soup to a simmer.
- Simmer for 15 minutes.
- Crush some of the beans against the soup pot to break them down and add some creamy texture to the soup.
- It is lovely somewhere between brothy and creamy.
- Heat a drizzle of olive oil in a frying pan over high heat.
- Add the mushrooms and cook until golden brown and they have released all their water.
- Season lightly.
- Add kale to the soup.
- Once wilted and bright green, add the cooked mushrooms and lemon juice.
- Taste to adjust seasoning.
- Finish soup with lemon zest and serve in warm bowls alongside some crusty bread.