- 2 (16 ounce) can cannellini beans
- 1 onion, chopped
- 3 carrots, chopped
- 1 bunch kale, stems removed, chopped
- 1 lemon juiced
- 1 bay leaf, dry
- 5 cups chicken stock
- 1 cup shiitake mushrooms, sliced
- 2 celery sticks, chopped
- 2 cloves garlic, minced
- 2 tablespoons Filippo Berio Extra Virgin Olive Oil
- 1 teaspoon salt
- 1 teaspoon pepper
Heat olive oil in a pot over medium-high heat. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes.
Add garlic and bay leaf, stirring constantly until fragrant, about 1 minute. Add chicken broth and beans. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add kale and shiitake mushrooms, cover and cook for 15 minutes.
Discard the bay leaves. Season to taste with salt and pepper.
Ladle into bowls and serve hot.