Mushroom, Kale & Cannellini Bean Soup
Eating more mushrooms is one of the easiest lifestyle modifications we can all make to improve our overall diet and health.
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
- 2 x 400 g tins cannellini beans drained
- zest and juice of 1 lemon
- 250 g Portabellini mushrooms sliced
- 180 g kale roughly chopped
- salt and pepper to taste
Instructions
- 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 to 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