Serves 6
Ingredients:
2 Tbsp butter
1 large onion, chopped
1 stalk celery, sliced
2 cloves garlic, minced
Pinch chilli flakes
1 bunch fresh thyme
1 litre chicken or vegetable stock
2 x 400g tins cannellini beans, drained
Zest and juice of 1 lemon
250g portabellini mushrooms, sliced
180g kale, roughly chopped
Salt and pepper, to taste
Olive oil, for cooking
Method:
Heat a drizzle of olive oil in a medium sized soup pot.
Add the butter, onion and celery and cook until tender.
Add the garlic, chilli flakes and thyme and cook until fragrant.
Pour in the stock and the drained beans.
Bring the soup to a simmer.
Simmer for 15 minutes.
Crush some of the beans against the soup pot to break them down and add some creamy texture to the soup.
It is lovely somewhere between brothy and creamy.
Heat a drizzle of olive oil to a frying pan over high heat.
Add the mushrooms and cook until golden brown and they have released all their water.
Season lightly.
Add kale to the soup.
Once wilted and bright green, add the cooked mushrooms and lemon juice.
Taste to adjust seasoning.
Finish soup with lemon zest and serve in warm bowls alongside some crusty bread.