Roasted Mushroom, Kale and Bean Soup

This roasted mushroom, kale and bean soup is both hearty and healthy.  Pureed beans give the stock a rich texture without adding cream. Roasted mushrooms are meaty and filling, and the kale adds nourishing fiber and protein.  Garlic, rosemary, thyme, sage and parmesan pack this soup full of savory flavors.

Use vegetable stock instead of chicken to make it vegetarian.

Roasted Mushroom, Kale and Bean Soup

serves 6-8

Ingredients

1 lb mushrooms, cut into 1/4 inch slices

1.5 tablespoon minced rosemary

5 sprigs thyme

3 tablespoons extra virgin olive oil (try any of The Olive Scene's single varietals, or their Wild Mushroom Infused Oil)

2 shallots, chopped

3 cloves garlic, minced

1 tablespoon minced sage

48 oz chicken stock (or vegetable stock)

2 cans white beans, drained

4 cups kale cut into 1 inch wide strips

1/4 cup freshly grated Parmesan cheese or Pecorino-Romano, plus more for serving.

Salt and pepper

Warm bread with butter

Preparation

  Preheat the oven to 450 degrees.  Combine the mushrooms, rosemary and thyme on a roasting pan.  Drizzle with 2 tablespoons of olive oil and toss to coat.  Season with salt and pepper to taste.  Roast for 20 minutes, stirring after 10 minutes.  Remove the thyme stems when done.

  Heat 1 tablespoon of olive oil in a stockpot over medium heat.  Sautee the shallots, garlic and sage until shallots are transluscent, about 3 minutes.

  Add the chicken stock and 1 can of white beans to the stockpot.  Bring to a simmer and cook until the beans are warmed through.  Use an immersion blender to puree the mixture or transfer the liquid to a blender and puree in batches.

  Return the liquid to the stockpot and add the remaining 1 cup of beans, the kale and the roasted mushrooms. Bring to a simmer and cook until the beans are cooked through and the kale is tender, about 15 minutes.  Turn off the heat and add the cheese, stirring until it is dissolved into the broth.  Taste and adjust salt and pepper.

  Serve with warm bread and butter.

Alyssa Wiegand

This recipe is brought to you by The Olive Scene in Rocky River. Stop in or visit the store at www.theolivescene.com.  Alyssa Wiegand a freelance writer with a passion for food and drink and recipes.

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Volume 2, Issue 6, Posted 2:38 PM, 12.12.2014