Tuscan White Bean & Kale Soup

🥘 Ingredients

• black pepper
  ½ tsp
• button mushrooms
  5 oz
• cannellini beans
  15 oz
• cooking oil
  1 tbsp
• garlic
  2 cloves
• kale
  3 oz
• lemon
  1 unit
• panko breadcrumbs
  ½ cup
• parmesan cheese block
  2 tbsp
• salt
  1 tsp
• tuscan heat spice
  1 packet
• veggie stock concentrate
  1 unit
• yogurt
  2 tbsp
• zucchini
  1 unit

🍳 Cookware

• medium pan
• large pot

1. 

   1

   Wash and dry all produce. Halve and thinly slice button mushrooms . Trim stems from kale and chop leaves. Halve and dice zucchini . Mince garlic . Zest and juice lemon .

   button mushrooms: 5 oz, kale: 3 oz, zucchini: 1 unit, garlic: 2 cloves, lemon: 1 unit
2. 

   2

   Heat a drizzle of cooking oil in a medium pan over medium heat. Add panko breadcrumbs and toast, stirring occasionally, until golden brown ⏱️ 3 minutes . Watch carefully to avoid burning. Set aside.

   cooking oil: 1 tbsp, panko breadcrumbs: ½ cup
3. 

   3

   Heat a drizzle of cooking oil in a large pot over medium-high heat. Add button mushrooms, zucchini, salt , and black pepper . Cook, stirring occasionally, until slightly charred and softened ⏱️ 4 minutes .

   salt: 1 tsp, black pepper: ½ tsp
4. 

   4

   Add minced garlic and tuscan heat spice , cooking until fragrant ⏱️ 1 minute . Add kale, veggie stock concentrate , and 3 cups water. Bring to a simmer, then stir in cannellini beans . Simmer until kale is tender ⏱️ 10 minutes . Use a spoon to mash about half the beans directly in the pot to thicken the soup.

   tuscan heat spice: 1 packet, veggie stock concentrate: 1 unit, cannellini beans: 15 oz
5. 

   5

   While soup cooks, grate parmesan cheese block .

   parmesan cheese block: 2 tbsp
6. 

   6

   Remove pot from heat. Stir in yogurt and lemon juice. Ladle soup into bowls and top with lemony panko breadcrumbs and grated parmesan cheese. Serve with remaining lemon wedges.

   yogurt: 2 tbsp