Ingredients
4 cups non-chicken or veggie broth
15 oz. can white beans, like Navy or Cannellini, drained and rinsed
1 medium/small Japanese white sweet potato, cut into bite-sized cubes
2 cups purple kale, de-stemmed and rough chopped
5-6 shiitake mushrooms, diced
4-5 small shiitake mushrooms, whole
1/2 yellow onion, diced
2 garlic cloves, diced
1 celery stock, diced
1 tsp Italian seasoning
1/2 tsp cumin
1 sprig fresh rosemary
1 sprig fresh thyme
1 tsp ground pepper
1 tsp Celtic sea salt
3-4 Tbsp. Olive oil
Optional: 1/2 cup chopped pancetta. 1 cup cooked chicken thighs, chunked or cooked shredded chicken. 1/4 teaspoon crushed red pepper flakes, more to taste. 1/2 Avocado, cubed to top with. Top with freshly grated Pecorino Romano cheese. Pair with your favorite gluten free sourdough.
Instructions
- In a large, heavy-bottom pot or dutch oven, heat oil over medium heat. Add all mushrooms, onions, celery, garlic (this is also where you would add in optional pancetta) and sauté for 6-8 minutes covered.
- Lower heat to med-low and add sweet potato, Italian seasoning, cumin, Celtic salt, pepper and optional chili flakes, and cook
another 5 minutes covered. - Add the stock and beans. Bring to soup to boil, turn heat down and simmer for 30 minutes.
- Add in kale and cook for another 10 minutes. This is also when you would add in optional chicken.
- Adjust salt and pepper if necessary.
- Serve in bowls with a drizzle of olive oil, optional grated Pecorino Romano or avocado and warmed gluten free sourdough bread!
- Prep Time: 10 min
- Cook Time: 40 min
- Diet: Gluten Free