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Mushroom, White Bean & Kale Soup

Mushroom, White Bean & Kale Soup

Serves 6 | Prep Time 20 minutes | Cook Time 20 minutes


2 Tbsp Eden Extra Virgin Olive Oil

1 1/2 cups onions, diced

4 cloves garlic, minced

1 cup cremini mushrooms, (baby bella), sliced

1 cup button mushrooms, sliced

2 pinches Eden Eden Sea Salt
or 1 tsp Eden Shoyu Soy Sauce

0.88 ounces Eden Maitake Mushrooms, soaked in 2 cups hot water for 20 minutes, coarsely chop, reserve soaking water

1 cup carrots, diced

15 ounces Eden Cannellini Beans, do not rinse

14 ounce can tomatoes, diced

1/4 cup organic dry red wine, optional

2 cups reserved mushroom soaking water

3 cups kombu dashi, see recipe
or homemade vegetable broth

1 Tbsp fresh rosemary, chopped

2 tsp Eden Apple Cider Vinegar

1/2 tsp Eden Sea Salt, or to taste

1/8 tsp fresh ground black pepper, or to taste

5 cup kale, chopped

1/4 cup fresh basil, chopped, for garnish


Heat oil in a large pot and sauté onions with a pinch of sea salt until translucent, 3 to 5 minutes. Add fresh mushrooms and garlic. Sauté 5 more minutes. Add dried mushrooms, carrots, beans, tomatoes, wine, mushroom soaking water, vegetable broth, rosemary and vinegar. Cover and simmer on medium-low until mushrooms and carrots are tender, about 10 minutes. Adjust seasoning by adding sea salt and ground pepper. Add kale and cook 3 to 5 minutes. Ladle into bowls, garnish with fresh basil, and serve with a piece of fresh sourdough bread.

Nutritional Information

Per serving: 248 calories, 7g fat (22% calories from fat), 20g protein, 37g carbohydrate, 9g fiber, 0mg cholesterol, 758mg sodium