Winter Bean Soup with Kale Carrots and Shiitake Mushrooms
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This nourishing winter soup features kale, white beans and earthy shiitake mushrooms, perfect for a chilly day. 

Enjoy this hearty White Bean soup and Vegetables with crusty bread and call it day! -@rachelgurjar


Prep time 30mins
Cook time 20mins
Serves or Makes: 8-10
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  • 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


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Discard the bay leaves. Season to taste with salt and pepper.

  • Step 4

    Ladle into bowls and serve hot.