Mushroom Kale White Bean Soup

This Mushroom Kale White Bean Soup is a delicious recipe that is both warm and fresh while also being so filling. The white beans and mushrooms really go a long way to in keeping you full, not to mention all the incredible vitamins and nutrients you are sneaking in. The perfect soup weather, soup recipe!

What is Mushroom Kale White Bean Soup

This soup recipe is a little bit more than a soup but almost a stew recipe. It’s so fresh and light but also hearty enough to count as an entire meal. The combination of mushrooms along with white beans and kale bring enough nutritional value that will make this recipe your new go to weapon against cold and flu season.

This foundation of this recipe is onions and garlic, which we already know are packed with antioxidants an vitamins. It builds with mushrooms (both Baby Bella and Shitake), which are considered superfoods because they also are full of antioxidants and vitamins that help keep your blood pressure low and help boost immunity. Then it is finished off with fresh (or frozen) kale that rounds out the superfood trifecta. Finally the white beans bring added protein to the soup, which arguably elevates this recipe to be an entire meal.

Our Tips for Making Mushroom Kale White Bean Soup

We love this soup so much. It’s very easy to follow and does not take a lot of time. The whole thing comes together in about 30 minutes and will be ready to eat in 45.

Our biggest tip in making this recipe is to make sure the onions and garlic are cooked through in the beginning of the recipe. Take your time to really build the flavor.

Type of Mushroom: the recipe calls for sliced Baby Bella and Shitake. This recipe can work with any mushroom you like to use. Try a mushroom blend or use Cremini mushrooms, but it will all be delicious.

Is frozen kale an option? Absolutely! There is no difference, except you would need to let the kale come to temperature in the soup before serving.

Try Some of Our Other Healthy Soup Ideas

Mushroom Kale White Bean Soup

Recipe by Abuelas Cuban CounterCourse: Healthy Recipes, Soups

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 14 oz can of Cannellini Beans

• 1 box of sliced Baby Bella Mushrooms

• 1 box of sliced Shitake Mushrooms

• 1 bag of shredded Kale

• 1 medium onion chopped

• 4 garlic cloves minced

• 3 cups chicken broth

• 1 tsp ginger

• 4 sprigs of fresh thyme

• 1 tsp garlic powder

• Salt & Pepper to taste

• 1 tbsp olive oil

Directions

• Take a large dutch oven or pot, and set to medium high heat. Sautee your onions until translucent, and then add minced garlic. Season with salt, pepper, ginger, garlic powder and cook for a few minutes.
• Keep the heat on medium high, add in both boxes of mushrooms (rinsed and dried). Season with a little more salt and pepper (to taste) and add more garlic powder if you like.
• Once the mushrooms have begun to cook down (about 5 minutes), add in the white beans. Again season with a little more salt and pepper to taste.
• Once everything is very hot and sizzling in the pan,add in your broth. If more liquid is needed, add another cup of broth or water. Then add your fresh thyme.
• Bring everything to a good boil, and let it go for 1-2 minutes. Then drop it down to medium low and let it simmer for about 20-25 minutes.
• Remove the sprigs of thyme, and add your kale. It is ready to serve. Grate a little fresh Parmagiano or chilli pepper flakes and enjoy.