Mushroom, Kale and White Bean Soup

Ingredients

• 1 can Cannaline beans
• 200 grams Mushroom
• 2 cups Kale ((stems removed))
• 2 Teaspoon Oil
• 1 medium Onion
• 1 Tablespoon Garlic (Minced)
• 2 sprigs Rosemary
• 1 cup Tomato (Crushed)
• 2.5 cups Stock (vegetable/chicken)
• 1 teaspoon Chili Flakes
• Salt and pepper to taste

Instructions

1. 1

   In a heavy bottom pan heat oil. Once hot add chopped Onions. Cook for 2 minutes until soft and translucent.

2. 2

   Add minced garlic and rosemary. Fry for 30 seconds.

3. 3

   Add sliced Mushroom. Cook mushroom for 5-6 minutes until it starts to brown.

4. 4

   Add crushed tomatoes, Stock. Add salt, chilli flakes and pepper. Check the seasoning.

5. 5

   Add drained Cannellini beans to the pan. Bring everything to a boil.

6. 6

   Add Kale leaves to the pan. Then lower the heat and cook it covered for 5 minutes more. Avoid stirring too much. else the beans would break.

7. 7

   If you would like to make the soup little thick, then press a few beans with the back of the spoon at the end.

8. 8

   Serve hot with a big chunk of crusty bread.