loveandlemons4.9
White Bean Tomato Mushroom Soup
Last month, I came home from chilly, rainy Chicago with a sore throat, a cold, and a mad craving for…
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Heat the olive oil in a large pot over medium heat. Add the onion and generous pinches of salt and pepper and cook, stirring occasionally, until soft and lightly browned about ⏱️ 5-8 minutes.
2
Add the butternut squash and celery and stir.
3
Add the mushrooms, another pinch of salt and a few grinds of pepper, and cook until soft, about ⏱️ 8-10 minutes.
4
Add the garlic, bay leaves, sage and Herbes de Provence. Stir, then add the wine and stir again. Add the vegetable broth, tomatoes, beans and bundled thyme sprigs. Simmer for ⏱️ 30 minutes, until thickened, stirring occasionally. Remove the thyme stems and bay leaves.
(¼” diced) butternut squash2 cupsfresh bay leaves2Herbes de Provence2 teaspoonsfresh thyme sprigs (bundled and tied with string)6
5
Add the balsamic vinegar. Stir in the chopped kale and cook until wilted, about ⏱️ 5 minutes. Taste and adjust seasonings.
(¼” diced) butternut squash2 cupsbalsamic vinegar2 teaspoons
6
Serve with pecorino cheese and toasted baguette if desired.
(¼” diced) butternut squash2 cupspecorino cheese, optional, for servingtoasted baguette, optional, for serving
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