White Bean Shiitake Soup

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Makes 10 servings

 

1 cup local white beans, cooked and drained

4 tablespoons pecan oil

3 raw medium shallots

4 cups water

2 tablespoons ground dried thyme

2 dashes table salt

2 dashes cayenne pepper (optional)

2 large carrots

2 large stalks celery

1 large onion

4 cloves garlic

1 whole raw shiitake mushroom

1 pound raw kale

 

Rinse and drain beans. Heat 2 tablespoons pecan oil in a large soup pot over medium-high heat. Add shallots and sweat until softened.

Add beans and fresh cold water to cover; bring to a boil. Skim off any foam that rises to the surface. Reduce heat to simmer.

Add herbs, salt, and black pepper. Cook until beans are tender.

Heat remaining 2 tablespoons pecan oil in another large soup pot. Add carrots, celery, and onion; sweat until vegetables are aromatic and just caramelizing.

Add garlic, mushroom, and enough water to cover. Bring to a boil. Reduce heat and simmer for 5 to 10 minutes.

Add fresh greens and beans. Simmer another 5 minutes until greens are just wilted. Adjust seasoning and serve.

Per serving: 127 calories, 6 grams fat, 1 grams saturated fat, 78 mg sodium, 16 grams carbohydrate, 4 grams fiber, 2 grams sugar, 4 grams protein.

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