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–+ servings
a close up picture of mushroom kale soup in a bow topped with parmesan cheese

Kale Mushroom Soup

One-pot kale and mushroom soup is garlicky, savory, and filling without feeling heavy. Browned mushrooms, tender kale, simmer in broth for an easy soup.
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Prep Time: 10 minutes
Cook Time: 25 minutes

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Course: Soup
Cuisine: American
Keyword: kale mushroom soup
Servings: 4 People
Calories: 131kcal
Author: Anne Lawton

Kale Mushroom Soup

Equipment

Scale this Recipe 4 People

Ingredients

  • 1 tablespoon olive oil or your favorite cooking oil
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 8 ounces baby bella mushrooms, sliced
  • 8 ounces kale greens, chopped
  • 4 cups vegetable low sodium - chicken broth works too
  • 1 cup white beans cannellini or navy beans
  • salt and pepper (to taste)
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Instructions

  • Warm the olive oil in a soup pot over medium-high heat for about a minute until it's glossy, not smoking.
  • Add the onion, garlic and mushrooms; stir often while keeping the heat to medium-low so that the onion turns soft and sweet and the mushrooms cook down and darken in color (about 10 minutes).
  • Pour in the broth and bring it to a gentle simmer. Let it cook for about 15 minutes, uncovered or slightly covered.
  • Stir in the chopped kale greens and beans. The kale will turn brighter green as it wilts. Cook just until it’s tender, usually 3 to 5 minutes and stir in the beans.
  • Taste the broth first, then seasonwith salt and pepper if needed. Start small, stir, taste again. For an extra burst of flavor, add a squeeze of fresh lemon juice and garnish with freshly grated parmesan cheese.

Notes

  • Don’t rush the mushrooms – Wait for them to release liquid, then let them turn golden brown before adding broth, this will add a deep flavor to the soup.
  • Keep onions and garlic on medium-low: Burned garlic can make the whole pot of soup taste sharp.
  • Season in layers: A little salt and pepper after the mushrooms, then adjust at the end.
  • Use low-sodium broth: Adjust the salt at the end of cooking so you can control the flavor and sodium.
  • Add acid: Lemon juice or a tiny splash of vinegar right before serving wakes up the falvor of the soup. For a spicy kick, add a dash of red pepper flakes.
  • Keep the kale tender: Remove thick stems, slice leaves thin so that they don’t turn stringy.
Cooking for two notes: This recipe serves 4. Use the scale recipe button in the recipe card to automatically halve the ingredients, or make the full recipe and enjoy the leftovers or freeze them for later use. Cook time is the same for smaller portions.

Nutrition

Serving: 1bowl | Calories: 131kcal | Carbohydrates: 17g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 1021mg | Potassium: 673mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5670IU | Vitamin C: 57mg | Calcium: 188mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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