This White Bean Soup with Mushroom and Kale in Tomato based broth is so hearty and delicious. You need only one pot and 20 minutes to make this Soup. Also vegan and gluten-free.
Course Soup
Cuisine American
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4People
Calories 199kcal
Ingredients
1can Cannaline beans
200gramsMushroom
2 cups Kale(stems removed)
2Teaspoon Oil
1medium Onion
1Tablespoon GarlicMinced
2sprigsRosemary
1cupTomatoCrushed
2.5cupsStockvegetable/chicken
1teaspoonChili Flakes
Salt and pepper to taste
Instructions
In a heavy bottom pan heat oil. Once hot add chopped Onions. Cook for 2 minutes until soft and translucent.
Add minced garlic and rosemary. Fry for 30 seconds.
Add sliced Mushroom. Cook mushroom for 5-6 minutes until it starts to brown.
Add crushed tomatoes, Stock. Add salt, chilli flakes and pepper. Check the seasoning.
Add drained Cannellini beans to the pan. Bring everything to a boil.
Add Kale leaves to the pan. Then lower the heat and cook it covered for 5 minutes more. Avoid stirring too much. else the beans would break.
If you would like to make the soup little thick, then press a few beans with the back of the spoon at the end.