Mushroom, White Bean & Kale Soup
Serves 6 | Prep Time 20 minutes | Cook Time 20 minutes
Ingredients
• 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 shiitake 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 Great Northern Beans
or Eden Cannellini Beans
• 14 ounce can tomatoes, diced
• 1/4 cup organic dry red wine, optional
• 2 cups reserved mushroom soaking water
• 3 cups kombu dashi, or homemade vegetable broth (see Eden's recipes)
• 1 Tbsp fresh rosemary, chopped
• 2 tsp Eden Apple Cider Vinegar
• 1/2 tsp Eden Sea Salt, or to taste
• 1/8 tsp Eden Black Pepper, or to taste
• 5 cups kale, chopped
• 1/4 cup fresh basil, chopped, for garnish
Directions
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