Autumn Kale and Mushroom Soup
Hearty kale and meaty mushrooms-- this kale and mushroom soup is all the warmth you'll need this fall-- add red pepper flakes for extra heat!
Servings: 6 servings
Calories: 252kcal
Ingredients
- 1 tbsp. olive oil
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 8 oz. package cremini mushrooms sliced
- 1 can cannellini beans drained and rinsed
- 4 cups kale rough chopped
- 8 cups chicken stock
- 1 tsp. salt
- Red pepper flakes to taste
Instructions
- Heat oil over medium heat.
- Add carrots, onion, and celery to the pot.
- After a few minutes, add the garlic.
- Add the mushrooms and kale to the pot, and mix until the ingredients cook down, about 5 minutes.
- Add beans, stock, and salt to pot and simmer for 10 minutes.
- Add pepper flakes for desired heat and serve.
Notes
This recipe can be made with dry beans, however they should be cooked separately and added in, or add an additional 1-2 cups of stock as the beans will soak some of it up while cooking.
Nutrition
Serving: 1g | Calories: 252kcal | Carbohydrates: 34g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 1035mg | Fiber: 6g | Sugar: 8g