Wild Mushroom, Cranberry Bean, and Kale Soup

Recipe-4076

Course Appetizers Total Time Under 4h

Ingredients in this Recipe

1 (28 ounce) can whole tomatoes, drained and diced
1 bunch kale, chopped
1 large Spanish onion, chopped
1 pound button or cremini mushrooms, stems removed and reserved, caps sliced
1 tablespoon balsamic vinegar
10 fresh thyme stems, leaves chopped and stems reserved
2 celery stalks, chopped
2 leeks, rinsed well and chopped
2 teaspoons dried rosemary
2 teaspoons kosher salt
3 garlic cloves, minced
4 tablespoons olive oil
8 cups mineral or filtered water
½ cup white port or white wine
½ pound cranberry or Borlotti beans, rinsed and picked over to remove debris
½ pound oyster mushrooms, stems removed and reserved, caps sliced
½ pound shiitake or porcini mushrooms, stems removed and reserved, caps sliced
½ teaspoon ground black pepper

Recipe Preparation

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