Mushroom, Kale and White Bean Soup
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.
Servings 4 People
- 1 can Cannaline beans
- 200 grams Mushroom
- 2 cups Kale (stems removed)
- 2 Teaspoon Oil
- 1 medium Onion
- 1 Tablespoon Garlic Minced
- 2 sprigs Rosemary
- 1 cup Tomato Crushed
- 2.5 cups Stock vegetable/chicken
- 1 teaspoon Chili Flakes
- Salt and pepper to taste
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.
Serve hot with a big chunk of crusty bread.
Serving: 100grams | Calories: 199kcal | Carbohydrates: 34g | Protein: 11g | Fat: 2g | Sodium: 619mg | Potassium: 959mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4120IU | Vitamin C: 49mg | Calcium: 144mg | Iron: 4.3mg