As the days grow cooler and the craving for comforting, nourishing meals intensifies, there’s nothing quite like a bowl of hearty soup to warm the soul.
Mushroom, Kale, and Cannellini Bean Soup is the perfect answer to those chilly days, offering a delightful blend of earthy mushrooms, nutrient-rich kale, and creamy cannellini beans. Recipe compliments of South African Mushroom Farmers’ Association.
Ingredients
- 2 Tbsp butter
- 1 large onion, chopped
- 1 stalk celery, sliced
- 2 cloves garlic, minced
- Pinch chilli flakes1 bunch fresh thyme
- 1 litre chicken or vegetable stock
- 2 x 400g tins cannellini beans, drained
- Zest and juice of 1 lemon
- 250g portabellini mushrooms, sliced
- 180g kale, roughly chopped
- Salt and pepper, to taste
- Olive oil, for cooking
Method
- Heat a drizzle of olive oil in a medium-sized soup pot.
- Add the butter, onion and celery and cook until tender. Add the garlic, chilli flakes and thyme and cook until fragrant.
- Pour in the stock and the drained beans. Simmer for 15 minutes.
- Crush some of the beans against the soup pot to break them down and add a creamy texture. The soup is lovely somewhere between brothy and creamy.
- Heat a drizzle of olive oil to a frying pan over high heat.
- Add the mushrooms and cook until golden brown and they have released all their water. Season lightly.
- Add kale to the soup. Once wilted and bright green, add the cooked mushrooms and lemon juice. Taste to adjust seasoning.
- Finish soup with lemon zest and serve in warm bowls alongside some crusty bread.
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