Serves: 4 persons
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped finely
- 2 (10-ounce) packages button mushrooms, sliced
- 2 (10-ounce) packages shiitake mushrooms, sliced
- 2 tablespoons fresh thyme, chopped
- 2½ cups water, divided
- 1½ cups unsweetened coconut milk
- 2(15-ounce) cans low-sodium white kidney beans, rinsed and drained
- Freshly ground black pepper, to taste
- 3-4 cups fresh kale, trimmed and chopped
Directions
- In a large pan, heat oil over medium heat and sauté onion and mushrooms for about 5 minutes.
- Stir in 2½ cups of water and coconut milk and cook for about 10 minutes.
- Meanwhile, in a blender, add remaining water and half of 1 can of beans and pulse until smooth.
- Add pureed beans, remaining beans, and kale and cook for about 15 minutes.
- Serve hot.