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Mushroom, Kale & Cannellini Bean Soup
The South African Mushroom Farmers' Association

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Course: dinner, Lunch, Main Coarse
Ingredients Method

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

Method
 

  1. Heat a drizzle of olive oil in a medium sized soup pot.
  2. Add the butter, onion and celery and cook until tender
  3. Add the garlic, chilli flakes and thyme and cook until fragrant.
  4. Pour in the stock and the drained beans.
  5. Bring the soup to a simmer.
  6. Simmer for 15 minutes.
  7. Crush some of the beans against the soup pot to break them down and add some creamy texture to the soup
  8. It is lovely somewhere between brothy and creamy.
  9. Heat a drizzle of olive oil to a frying pan over high heat.
  10. Add the mushrooms and cook until golden brown and they have released all their water.
  11. Season lightly.
  12. Add kale to the soup.
  13. Once wilted and bright green, add the cooked mushrooms and lemon juice.Taste to adjust seasoning.
  14. Finish soup with lemon zest and serve in warm bowls alongside some crusty bread