KALE AND WHITE BEAN SOUP RECIPES

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SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP RECIPE | SUNN…



Sunny's Easy White Bean and Mushroom Soup Recipe | Sunn… image

Provided by Sunny Anderson

Total Time 55 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
16 ounces wild mushroom mix, diced small 
2 frozen sauteed chopped onion cubes 
1 thick sprig fresh thyme 
Kosher salt and freshly ground black pepper 
4 mini sweet peppers, small dice 
1 tablespoon grained Dijon mustard 
4 cups vegetable stock 
One 15.5-ounce can white beans, rinsed 
1 cup shredded kale, optional, further chopped  
Lemon wedge, for spritzing 
Hot sauce, to taste (I like Tapatio, Cholula or Texas Pete here)

Steps:

  • In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
  • Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
  • Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.

SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP RECIPE | SUNN…



Sunny's Easy White Bean and Mushroom Soup Recipe | Sunn… image

Provided by Sunny Anderson

Total Time 55 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
16 ounces wild mushroom mix, diced small 
2 frozen sauteed chopped onion cubes 
1 thick sprig fresh thyme 
Kosher salt and freshly ground black pepper 
4 mini sweet peppers, small dice 
1 tablespoon grained Dijon mustard 
4 cups vegetable stock 
One 15.5-ounce can white beans, rinsed 
1 cup shredded kale, optional, further chopped  
Lemon wedge, for spritzing 
Hot sauce, to taste (I like Tapatio, Cholula or Texas Pete here)

Steps:

  • In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
  • Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
  • Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.

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