Creamy mushroom bean soup with cavolo nero

 

A simple bean soup with mushrooms, cavolo nero and blended cashew nuts for creaminess.


Hola!

Today I bring you a simple bean soup with mushrooms and some cashew nuts for creaminess. I added some cavolo nero because we need greens and kale is also a cruciferous vegetable.


CREAMY MUSHROOM BEAN SOUP WITH CAVOLO NERO

Serves: 4 people
Prep: 15 minutes
Cook: 30 minutes


INGREDIENTS

1/2 cup cashew nuts
1 big onion, chopped
4 garlic cloves, minced
1 tsp. paprika
300g oyster mushrooms (or any other), chopped
3 tbsp. seaweed flakes (I used wakame)
1/2 cup white wine
4x 400g cans of cannellini beans, drained
4 cups mushroom stock
2 bay leaves
1 rosemary twig
200g cavolo kale
1 lemon, zest and juice 


INSTRUCTIONS

  1. Soak the cashew nuts in the boiling water for 15 minutes and then blend them.
  2. Fry the onion in a deep saucepan, season with salt and pepper and cook on a medium heat until softened. Add the garlic and cook for another 2 minutes. Add the paprika and cook for another minute.
  3. Add the mushrooms and season with salt and pepper. Cook for another 2 minutes. Add the seaweed, wine and beans, and cook for another couple of minutes.
  4. Add the stock, bay leaves and rosemary, and simmer for 10 minutes.
  5. Add the blended cashew nuts, kale, lemon juice and lemon zest to the saucepan. Simmer for another 5 minutes.
  6. Remove the bay leaves and rosemary. Serve hot. You can sprinkle some more lemon zest on top.

You can keep it in the fridge for 5 days or freeze it, so this is suitable for batch cooking.

Bon profit!