Tuscan White Bean & Kale Soup
with Mushrooms, Zucchini & Lemony Panko
- Wheat
- Milk
This Tuscan-style soup transforms humble ingredients into liquid gold! Charred mushrooms and kale create earthy depth, while half-mashed beans thicken into creamy perfection. Golden lemony panko breadcrumbs add texture, and it’s all finished with a swirl of tangy yogurt, lemon juice, and a shower of Parmesan.
Ingredients
1 unit
Veggie Stock Concentrate
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Zucchini
1 unit
Cannellini Beans
8 ounce
Button Mushrooms
4 ounce
Kale
1 unit
Lemon
4 tablespoon
Yogurt
(Contains: Milk)
2 clove
Garlic
1 unit
Parmesan Cheese Block
(Contains: Milk)
½ tablespoon
Tuscan Heat Spice
Not included in your delivery
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Zest and quarter lemon. Trim and slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Remove any large stems from kale. Peel and mince or grate garlic.
-
Place beans and their liquid in a medium bowl; gently mash about half the beans.
-
Heat a drizzle of oil in a medium pan over medium heat. Add panko and toast, stirring occasionally, until golden brown, 3-4 minutes (watch carefully to avoid burning!).
-
Transfer to small bowl; stir in lemon zest, salt, and pepper. Set aside.
-
Heat a drizzle of oil in a large pot over medium-high heat. Add mushrooms, zucchini, salt, and pepper. Cook, stirring occasionally, until slightly charred and softened, 4 minutes.
- Add another drizzle of oil, kale, garlic, beans, stock concentrate, half the Tuscan Heat Spice, juice from half the lemon, and 1½ cups water (all the Tuscan Heat Spice and 3 cups water for 4 servings). Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until kale has wilted and soup has thickened, 8-10 minutes.
-
While soup cooks, grate Parmesan.
-
Once soup is done, turn off heat; stir in yogurt and half the Parmesan.
- Divide soup between bowls. Top with remaining Parmesan and lemony panko. Serve with remaining lemon wedges on the side.
