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Mushroom, White Bean, Rosemary and Kale Mix Soup

Mushroom, White Bean, Rosemary and Kale Mix Soup

Got leftovers? Wanting to add more vegetarian -style dishes to your menu? I do!

I tend to freeze all kinds of stuff. From chicken fat and meat drippings to sauce left from a mushroom saute and chunks of parmesan cheese rinds. It’s Lent and we are in our Lenten Food Challenge. Use up. Be creative. So looking into what’s in the fridge today.

 

Freezer
Parmesan cheese rinds

Goose fat

Goose broth

Mushroom saute sauce (basically, the post mushroom saute butter sauce I froze in cubes sometime last year)

Refrigerator

1/2 cup leftover white beans

sweet kale mix from Costco or your choice of cruciferous kale mixes on the market

White mushrooms

a bit of Knorr’s Vegetable Stock gelatin

About 1 TBL of meat drippings in a plastic container – could be beef or pork, should have labeled!

Other

Garlic

Shallots

porcini powder (that lasts forever!)

Bittersweet paprika

10 rather sad grape tomatoes

Dried rosemary leaves

What should I make?




One of my favorite recipes is White Bean Mushroom Rosemary Soup. I love the Costco Sweet Kale Salad Mix so I thought it would be great to make the soup even more healthy (except for the goose broth and fat but of course, this recipe is a guideline and you may choose vegetable, beef or chicken!). I’m a big believer that a recipe is a guideline – great if you can use the exact ingredients but many times a recipe can be learning a technique or process, or understanding what works well together and why. So, please don’t get wrapped around the axle if you don’t have the exact ingredients. What do you have this is similar? What is happening in the recipe that gives a simple almost vegetarian soup some depth and character? Is it different textures? Is it the umami or mouth-feel? You decide!

Instructions

Slice the mushrooms.

Chop the shallots and garlic.

Slice or quarter the tomatoes.

Create 2 cups of broth – look for what you have – chicken, goose, vegetable or beef. I had 1 cup of goose fat cubes. I added the Knorr Vegetable Stock bit and some water to make 2 cups.

Heat your meat drippings in a sauce pan. Add the shallots and saute until soft. Do not let brown.

Add the garlic and saute 30 seconds. Do not let brown.

Add the mushrooms and saute until soft. If you need to add a bit more oil or chicken/goose fat, do so. As they saute your sauce will carmelize a bit. Don’t burn or overcook the mushrooms. The sauce should become a bit gooey if you are using drippings.

Add 1 cup of broth, the beans, rosemary, porcini powder and parmesan rind. Allow the sauce to simmer.

Meanwhile, in a small skillet, heat 1 Tbl of oil or chicken or goose fat. Saute the tomatoes over medium until they begin to caramelize and thicken.  Add a splash of your broth (about 1/4 cup) and let the tomato mixture reduce a bit to thicken. Add tomato mixture to the mushroom mixture.

Add 2 cups of the Sweet Kale Salad Mix.

Turn heat to medium-low, cover and simmer for 30 minutes.

Salt and pepper to taste.

Serve with your choice of crackers or bread.

Note: I absolutely love adding 1 tsp or so of porcini powder to soups and stews. Sometimes, I don’t want a big chunk of rehydrated porcini in my dish but I do want the depth and umami of this savory ingredient. Another options is to take your existing porcinis and grind away in a coffee grinder. But, most of the powders on the market are quite reasonable and ready to use.  This is a go-to ingredient in my pantry.

Want more recipes using the sweet kale and cruciferous mixes on the market?

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