Creamy Kale + White Bean Soup with Mushrooms
Why we love it:
- 1 pound Cremini Mushrooms (thinly sliced)
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Yellow Onion (small dice)
- 2 Carrots (small dice)
- 3 ribs Celery (small dice)
- 2 cloves Garlic (minced)
- 1 teaspoon Kosher Salt
- 1⁄2 bunch Green Kale (you can use up the whole bunch here)
- 4 cups Vegetable Stock (or water)
- 1 15-ounce can Cannellini Beans (or smaller navy beans)
- 1 cup Half & Half
- 1⁄4 teaspoon Black Pepper (to taste)
- 1⁄2 cup Parmesan Cheese
Slice the mushrooms into thin slices, or you can chop them up in squares if you would prefer smaller bites on your spoon.
Heat a large pot or dutch oven over medium high heat and add the olive oil and the mushrooms. Let them cook while you prep the rest of the veggies.
Dice the onion, carrot and celery. Add them all to the mushrooms in the pot and sauté for about 3 minutes.
Mince the garlic and add it to the pot. Add the salt too.
Wash it all and separate off the leaves from the kale. (If the bunch is too large, store half in a tupperware with a dry paper towel to soak up moisture and prevent sogginess).
Line the stems up and slice into thin pieces. Add the stems to the pot to sauté.
Tear or slice the leaves into small squares and set them aside for now.
After sautéing the veggies for a bit, they’ll be fragrant and becoming translucent. It’s time to add the broth and bring to a boil over high heat. As soon as it’s boiling, reduce heat to low and let it simmer for 15 minutes.
After simmering, add the can of navy beans with the liquid. Then, while stirring, slowly add half-and- half. Add the kale leaves at this time too.
Cook for 10 minutes.
Taste the soup and add more salt or pepper if you’d like. Serve in large bowls, sprinkle with Parmesan, if desired.