This mushroom kale soup is proof that healthy eating can be absolutely delicious. Earthy mushrooms and nutrient-dense kale come together in a satisfying bowl that's packed with vitamins, minerals, and plant-based protein from white beans.
Kale holds up beautifully in soup, softening while retaining some texture. Combined with golden sautéed mushrooms, this is comfort food you can feel good about eating every day.
Health Benefits
- Kale: Vitamins A, C, K
- Mushrooms: Vitamin D, B vitamins
- Beans: Plant protein, fiber
- Low calorie: Filling yet light
Kale Tips
- Remove tough stems
- Chop into bite-sized pieces
- Add at end to preserve color
- Lacinato or curly both work
Serving Suggestions
- Lemon wedge
- Red pepper flakes
- Crusty bread
- Healthy lunch option
Mushroom Kale Soup
Nutrient-packed superfood soup.
Nutrition per serving
165Calories
7gProtein
14gCarbs
10gFat
4gFiber
3gSugar
Ingredients
Instructions
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Sauté mushrooms. Heat oil in a large pot over medium-high heat. Add mushrooms and cook 8-10 minutes until golden brown.
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Cook aromatics. Add onion and cook 5 minutes. Add garlic and thyme. Cook 1 minute.
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Simmer. Add broth and white beans. Bring to a boil. Reduce heat and simmer 10 minutes.
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Add kale. Stir in kale and cook 3-4 minutes until wilted but still bright green. Season with salt, pepper, and red pepper flakes if using. Serve with lemon wedges.
Recipe Notes
- Other greens: Swiss chard or spinach work too.
- More protein: Add cooked chicken or sausage.
- Creamy version: Blend half and stir back in.
- Storage: Refrigerate 4 days. Kale may darken.
