Cookstr.com

Wild Mushroom, Cranberry Bean, and Kale Soup

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Makes12 cups

CostModerate

Moderate

Total Timeunder 4 hours

One Pot MealYes

Recipe Coursehot appetizer, main course

Dietary Considerationdiabetic, egg-free, healthy, high fiber, lactose-free, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner, lunch

Moodblue

Taste and Textureherby, savory, umami

Type of Dishhot soup

Ingredients

  • 4 tablespoons olive oil
  • 1 pound button or cremini mushrooms, stems removed and reserved, caps sliced
  • ½ pound oyster mushrooms, stems removed and reserved, caps sliced
  • ½ pound shiitake or porcini mushrooms, stems removed and reserved, caps sliced
  • 8 cups mineral or filtered water
  • ½ cup white port or white wine
  • 1 large Spanish onion, chopped
  • 2 celery stalks, chopped
  • 2 leeks, rinsed well and chopped
  • 3 garlic cloves, minced
  • 10 fresh thyme stems, leaves chopped and stems reserved
  • 2 teaspoons dried rosemary
  • 2 bay leaves
  • ½ teaspoon ground black pepper
  • ½ pound cranberry or Borlotti beans, rinsed and picked over to remove debris
  • 1 (28-ounce) can whole tomatoes, drained and diced
  • 1 bunch kale, chopped
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons kosher salt

Instructions

Heat 2 tablespoons of the oil in a large stockpot over medium heat. Add the mushroom stems and a few button mushroom caps and sweat for 5 minutes, until tender and releasing juice. Add the water and white port and bring the mixture to a boil. Reduce the heat, partially cover, and simmer for 20 minutes. Strain the stock through a fine sieve to remove solids, reserving 5 cups of the liquid; set aside.

Heat the remaining 2 tablespoons of the oil in a large stockpot over medium heat. Add the onion, celery, leeks, and 2 cloves of the garlic and sweat for 4 minutes, until tender.

Tie the thyme stems together with string and add to the pot with the rosemary, bay leaves, and pepper. Stir to coat the vegetables.

Add the mushrooms and sauté 5 minutes.

Add the reserved mushroom liquid, beans, and tomatoes. Bring the mixture to a boil, reduce heat, partially cover, and simmer for 2 hours, until the beans are tender.

Remove from the heat and stir in the kale, balsamic vinegar, chopped thyme, salt, and remaining garlic clove. Cover and let steep 1 minute.

To serve, remove the thyme stems and bay leaves and ladle the soup into bowls.

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