Mushroom, White Bean & Kale Soup

Serves: 6 | Prep Time: 20 minutes | Cook Time: 20 minutes
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Mushroom, White Bean & Kale Soup

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

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