Description
A hearty and flavorful White Bean Tomato Mushroom Soup filled with earthy mushrooms, tender butternut squash, and nutritious kale, simmered with fresh herbs and finished with a splash of balsamic vinegar. Perfectly comforting and easy to make for a nutritious meal.
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 cups (¼” diced) butternut squash
- 2 celery ribs, diced
- 8 ounces cremini mushrooms, chopped
- 3 garlic cloves, minced
- 2 fresh bay leaves
- 5 fresh sage leaves, chopped
- 2 teaspoons Herbes de Provence
- ¼ cup dry white wine
- 4 cups O Organics Vegetable Broth
- 1 (14-ounce) can O Organics Diced Tomatoes
- 1 (14-ounce) can O Organics Cannellini Beans
- 6 fresh thyme sprigs (bundled and tied with string)
- 2 teaspoons balsamic vinegar
- 4 to 5 kale leaves, chopped
Optional for Serving
- Pecorino cheese
- Toasted baguette slices
Instructions
- Heat and soften onion: Heat the olive oil in a large pot over medium heat. Add the chopped onion along with generous pinches of salt and pepper. Cook, stirring occasionally, until the onion is soft and lightly browned, about 5 to 8 minutes.
- Add butternut squash and celery: Stir in the diced butternut squash and celery ribs, continuing to cook briefly to combine flavors.
- Cook mushrooms: Add the chopped cremini mushrooms with an additional pinch of salt and a few grinds of pepper. Cook until the mushrooms are soft and have released their moisture, about 8 to 10 minutes.
- Add garlic and herbs: Stir in the minced garlic, fresh bay leaves, chopped sage, and Herbes de Provence. Mix well to combine flavors before adding the wine.
- Deglaze and combine broth ingredients: Pour in the dry white wine, stirring to deglaze the pot. Then add the vegetable broth, diced tomatoes, cannellini beans, and the bundled thyme sprigs. Bring the soup to a simmer.
- Simmer the soup: Let the soup simmer gently for 30 minutes until thickened, stirring occasionally. After simmering, remove the thyme sprigs and bay leaves from the pot.
- Finish with vinegar and kale: Stir in the balsamic vinegar. Add the chopped kale leaves and cook until wilted, about 5 minutes. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and optionally top with freshly grated pecorino cheese and serve with toasted baguette slices for a complete meal.
Notes
- To make this soup vegan, omit the pecorino cheese or substitute with a plant-based cheese.
- You can substitute white wine with additional vegetable broth if you prefer not to use alcohol.
- For a smoother texture, blend part of the soup before adding the kale.
- Use fresh herbs whenever possible to maximize flavor.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
