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.
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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.
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Step 4
Serve soup hot with grated pecorino cheese or your favorite vegan cheese on top.