White Bean, Mushroom and Kale Soup: A good choice for Spring


By Brittany Cooper

Brittany tastes Jill's White Bean, Mushroom and Kale Soup. JIll also demonstrated three of the ways to cook kale; steamed, sauteed and in a soup.

Jill Skeem, a macrobiotic health counselor says this recipe is great for people looking to cleanse their system in time for Spring.

Those who have a liver inbalance issue may seem controlling, have trouble waking up in the morning among other issues.

White Bean, Mushroom and Kale Soup

½ cup onion, diced
4 large mushrooms, sliced thinly
1 can Cannellini or Great Northern Beans, rinsed and drained
½ tsp. oregano
Sea Salt
1/8 tsp. Black pepper
½ cup Kale, rinsed and cut into bite-size pieces
3 Tbsps. Olive Oil
Soy Sauce

Heat olive oil in soup pan; add onions with a pinch of salt. Sauté 1-2 minutes and then add mushrooms, oregano and a ½ tsp. of soy sauce. Sauté until mushrooms are brown and onions are translucent. Add the beans and sauté together 1-2 minutes.

Add 2 ½ cups of water, cover, bring to a boil and then simmer 15 minutes. Blend roughly with a hand-blender or in a regular blender and return soup to the pot…unless blended in the pot. Add ½ tsp. sea salt, 1/8 tsp. black pepper and then add kale. Simmer 5 minutes, taste and if it needs more seasoning add it. Taste again and then serve.

Note: If you want the soup to be thinner, just add water and some more seasoning. If soup is too thin, just remove cover and let it simmer until desired consistency is reached.

For more information, visit www.backtorealfood.com

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