Mushroom, Kale and White Bean Soup

Lunch

This is a delicious vegan soup that makes for a light, but satisfying lunch or an accompaniment to dinner. I love making a large pot of soup during the weekend to enjoy on busy weekdays when there’s just not enough time to cook. This soup pairs well with a loaf of rustic bread and cheese.

Mushroom, Kale and White Bean Soup

Print recipe
  • 8 Servings
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Calories: 148

Nutrition

Serving Size
296g

Servings
8

Calories
148

Carbohydrates
14g

Total Fat
6g

Protein
6g

Sodium
299mg

Fiber
4g

Ingredients

  • 3 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 carrot, diced
  • 10 oz mushrooms, assorted, sliced
  • 1 can white beans, drained and rinsed
  • 1 can tomatoes, diced, no added salt (including liquid)
  • 8 sprigs fresh thyme
  • 4 cups kale, chopped
  • 1/4 cup dry white wine
  • 1 tbsp balsamic vinegar
  • 4 cups vegetable broth, low-sodium

Directions

  • Step 1

    Add olive oil to large pot over medium heat. Once hot, add onion to the pot. Season with a pinch of salt. Sauté onion until softened and translucent, stirring occasionally, about 5 minutes. Then, to the pot, add garlic, carrot, mushrooms and thyme and cook for another 5 minutes.

  • Step 2

    Add white wine to the vegetables to deglaze. Stir well. Next, add balsamic vinegar, tomatoes, beans and broth. Reduce heat to medium-low and simmer for about 20 minutes, stirring occasionally, until the vegetables are softened.

  • Step 3

    Next, remove the remaining thyme stems from the soup and discard. Then, add kale to the pot, stir to incorporate, and cook for another 5 minutes. Add salt and pepper to taste.

  • Step 4

    Serve soup hot with grated pecorino cheese or your favorite vegan cheese on top.

Email

Let’s Stay Connected

Get my latest recipes and nutrition tips.