Go Back

Mushroom & White Bean Protein Soup - Cozy, Hearty, And Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil or avocado oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound mixed mushrooms (cremini, button, shiitake, or oyster), sliced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 1 teaspoon smoked paprika (optional but recommended)
  • 1 tablespoon white or yellow miso paste or 2 teaspoons low-sodium soy sauce/tamari
  • 1/2 cup dry white wine (optional; sub broth)
  • 6 cups low-sodium vegetable broth
  • 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
  • 1 bay leaf
  • 2 cups chopped kale or baby spinach
  • 1 tablespoon lemon juice or red wine vinegar, plus more to taste
  • 2 tablespoons chopped fresh parsley (optional)
  • Crushed red pepper flakes, to taste (optional)

Method
 

  1. Sauté the aromatics: Heat the oil in a large pot over medium heat. Add the onion with a pinch of salt and cook 5–7 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
  2. Brown the mushrooms: Add the sliced mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until they release liquid and turn golden in spots, 8–10 minutes. Let them sit undisturbed for a minute or two at a time to encourage browning.
  3. Season the base: Stir in thyme, black pepper, and smoked paprika. Cook for 1 minute to toast the spices.
  4. Deglaze: Add the white wine (or a splash of broth) and scrape up any browned bits from the bottom. Let it bubble for 1–2 minutes to cook off the alcohol.
  5. Add beans and broth: Stir in the miso or soy sauce, vegetable broth, beans, and bay leaf. Bring to a gentle simmer.
  6. Simmer and partially mash: Cook 10–12 minutes to meld flavors. Using a ladle or potato masher, lightly mash some beans against the side of the pot to thicken the soup while keeping plenty whole for texture.
  7. Add greens: Stir in the kale or spinach and cook 2–3 minutes until tender and bright.
  8. Finish: Remove the bay leaf. Stir in lemon juice and parsley. Taste and adjust with more salt, pepper, or acid. Add red pepper flakes if you like a kick.
  9. Serve: Ladle into bowls and top with a drizzle of olive oil, extra parsley, or a sprinkle of freshly cracked pepper.