There’s nothing quite like a steaming bowl of soup to warm you up on a chilly day. While we all have our go-to recipes like Zuppa Toscana and classic chicken noodle, today I want to share something a little different with you. Enter Autumn Kale and Mushroom Soup – a hearty and flavorful dish that’s perfect for the fall season. Don’t forget to add a pinch of red pepper flakes for an extra kick!
A Healthy and Satisfying Choice
This mushroom kale soup is not only comforting but also incredibly healthy. Made with clean and wholesome ingredients, it’s gluten-free, dairy-free, and low in carbs. You can easily make it vegan or vegetarian by substituting vegetable broth for the chicken stock.
I love the versatility of this soup because you can use whatever vegetables you have on hand. Personally, I always keep white beans in my pantry for their protein content. If you’re looking for something heartier, try adding chunks of ham or Italian sausage. Along with the classic mirepoix base, I used kale and cremini mushrooms in this recipe. Even if you’re not a fan of mushrooms, give them a chance – they add a delightful depth of flavor to any dish. I even incorporate them into my eggs! But let’s save that recipe for another time.
If you’re in the mood for more soup recipes, I have a treasure trove of them. And don’t miss my other kale and mushroom creation, Balsamic Vinegar Sauteed Kale and Mushrooms.
- Olive oil
- Celery stalks
- Cremini mushrooms
- Cannellini beans
- Chicken stock
- Red pepper flakes
Let’s get cooking with these simple steps:
- Heat olive oil over medium heat in a pot.
- Start by sautéing carrots, onion, and celery until tender.
- Add garlic and cook for a few minutes.
- Toss in mushrooms and kale, and let them cook down for approximately 5 minutes.
- Stir in the beans, chicken stock, and a pinch of salt. Allow the flavors to meld together by simmering for 10 minutes.
- Adjust the heat level by adding red pepper flakes to your liking.
- Serve and enjoy!
Boosting the Protein Content
Feel free to customize this soup by adding extra ingredients to boost its protein content. Here are some ideas:
- Other Beans: Try northern or cannellini beans, red beans, or black-eyed peas for a vegetarian protein option. By substituting vegetable stock for the chicken stock, you can enjoy a delightful vegan mushroom and kale soup.
- Chicken: Diced or shredded chicken is a classic way to add protein to soups. Keep some prepared shredded chicken handy in your freezer for convenience.
- Ground Beef: For an extra kick, ground beef complements the heartiness of fall kale and savory mushrooms.
- Italian Sausage: Give your soup a little more spice by adding hot or mild Italian sausage, making it a truly hearty autumn dish.
- Ham: If you’re a fan of the classic Ham and Bean soup, adding greens like kale will enhance the savory flavors.
Exciting Variations to Try
Looking for more ways to switch up this mushroom soup? Here are some creative ideas to consider:
- Rice: A delicious wild rice mushroom kale soup sounds tantalizing. Add half a cup of wild rice and half a cup of heavy cream to the recipe while keeping everything else the same.
- Potatoes: For additional heartiness, diced potatoes will elevate this soup to stew-like status. You can reduce the amount of liquid for a thicker consistency.
- Spinach (or other greens): If kale isn’t your cup of tea, try substituting delicate spinach leaves or any other greens of your choice, such as Swiss chard, rainbow chard, or bok choy.
- Tomatoes: Adding a can of diced tomatoes will provide a touch of acidity and sweetness to the soup. This variation is reminiscent of kale and white bean soup.
Wondering what to do with leftover soup? Here’s how you can make the most of it:
- This soup can be refrigerated and enjoyed for several days. The kale holds up nicely, and you can easily reheat it in the microwave or on the stovetop.
- Alternatively, you can freeze the soup for several months. Freezing soups is a great way to have a quick and satisfying meal when you’re in a pinch. To reheat, simply thaw it in the fridge or in a bowl of hot water, then simmer in a pot until heated through.
Now that you have this fantastic recipe up your sleeve, go ahead and treat yourself to a bowl of Autumn Kale and Mushroom Soup. It’s a perfect way to embrace the flavors of the season and keep yourself warm and nourished.