I don’t know exactly why, but this Shiitake Kale and White Bean Soup is simply fabulous. When I first made it my hubby went crazy for it (even said it was the best soup I ever made!), but since I was in the midst of my juice-only-detox I didn’t get to enjoy any 🙁 Since today was cold and snowy, and my hubby was out hunting all day, I made up another pot and let.me.tell.you…it is AMAZING!!
Now, there’s a trick to this soup.. we call it the “Nan” cooking method. Nan would make dinner early in the day and let it sit on the stove until it was time to eat, like letting it rest. So, although I made this soup in just 20 minutes, the flavors didn’t come together until after it rested a while. Also, even though the soup is really good on it’s own, we think it’s best with a big spoon of parsley-butter-rice in the bottom of your bowl!
Shiitake, Kale & White Bean Soup
- .25 pounds Bacon chopped
- 2 tablespoons Organic Grass-Fed Butter or Ghee
- 1 cup Onion chopped
- 1 cup celery chopped
- 1/2 cup carrots peeled/chopped
- 4 cloves Garlic pressed or minced
- 1 cup sliced Shiitake Mushrooms
- 6 cups Chicken Bone Broth
- 6 cups Water, filtered
- 1 teaspoon Paprika
- Sea Salt Pepper, Crushed Red Pepper
- 2 cups Kale chopped
- 1 can organic cannellini beans
- In a large soup pot heated to medium, cook chopped bacon pieces in butter. Once the bacon is crisp add the garlic, onion, celery, carrots and mushrooms (yes leave all the yummy fat in the pot!) Cook your veggies over medium/low heat until tender, season with sea salt, black pepper, a pinch of crushed red pepper and 1t paprika, stir to combine and cook a little longer... then add in your water, chicken stock, beans and kale. Let soup cook over med/low for about 20 min, then put a lid on the pot, turn off the burner and let your soup rest for a hour or more... season with additional sea salt, pepper and crushed red pepper to taste.
While your soup is resting, make up some of my Perfectly Seasoned Rice
then in a skillet or small pot over medium heat, add in some butter and allow it to melt. Toss your cooked rice in the melted butter and season it with salt, pepper and a generous sprinkle of parsley, let cook over medium/low until warm.