Mushroom, Kale and White Bean Soup

Mushroom, Kale and White Bean Soup
adapted from Love and Lemons

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
4 cloves of garlic, minced
1 carrot, diced
1 lb cremini mushrooms, sliced and chopped
1/2 tablespoon dried rosemary
1/4 cup white wine
1 teaspoon balsamic vinegar
1 can diced tomatoes, including the juice
1 can cannellini beans, drained and rinsed
6 cups chicken or vegetable stock
1 bunch of lacinato kale, chopped
Kosher salt and fresh ground black pepper
Shredded Parmigiano-Reggiano for garnish

Method

In a large pot, heat oil over medium heat. Add onions and a few pinches of salt and saute until translucent. Add garlic, carrots, mushrooms and rosemary and cook, stirring occasionally until the mushrooms have cooked down, about 5 more minutes.

Add the white wine, scraping any bits from the bottom of the pan. Cook for 1 minute. Add balsamic vinegar, tomatoes, beans and stock. Bring just to a boil, then reduce to a bubbling simmer for 10 minutes. Add kale and simmer for 5 minutes more.

Season with salt and pepper. Top with grated parm.

NOTES

This is a good, solid, flavorful soup, an ultra-healthy nutritional boost, and better the second and even third day. Perfect for days which include a very long, hilly run and a lot of work around the house. I could also see this being a great soup for a cold or for detoxing after a lot of heavy eating. Worth having in my repertoire.