Mushroom, Kale and White Bean Soup

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• 1 can Cannaline beans
  Ingredient note

  Source: 1 can Cannaline beans
• 200 grams Mushroom
  Ingredient note

  Source: 200 grams Mushroom
• 2 cups Kale (stems removed)
  Ingredient note

  Source: 2 cups Kale (stems removed)
• 2 Teaspoon Oil
  Ingredient note

  Source: 2 Teaspoon Oil
• 1 each medium Onion
  Ingredient note

  Source: 1 medium Onion
• 1 Tablespoon Garlic (Minced)
  Ingredient note

  Source: 1 Tablespoon Garlic (Minced)
• 2 sprigs Rosemary
  Ingredient note

  Source: 2 sprigs Rosemary
• 1 cup Tomato (Crushed)
  Ingredient note

  Source: 1 cup Tomato (Crushed)
• 2.5 cups Stock (vegetable/chicken)
  Ingredient note

  Source: 2.5 cups Stock (vegetable/chicken)
• 1 teaspoon Chili Flakes
  Ingredient note

  Source: 1 teaspoon Chili Flakes
• As Needed Salt
  Ingredient note

  Source seasoning: Salt and pepper to taste
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt and pepper to taste

1. In a heavy bottom pan heat oil. Once hot add chopped Onions. Cook for 2 minutes until soft and translucent.
2. Add minced garlic and rosemary. Fry for 30 seconds.
3. Add sliced Mushroom. Cook mushroom for 5-6 minutes until it starts to brown.
4. Add crushed tomatoes, Stock. Add salt, chilli flakes and pepper. Check the seasoning.
5. Add drained Cannellini beans to the pan. Bring everything to a boil.
6. Add Kale leaves to the pan. Then lower the heat and cook it covered for 5 minutes more. Avoid stirring too much. else the beans would break.
7. If you would like to make the soup little thick, then press a few beans with the back of the spoon at the end.
8. Serve hot with a big chunk of crusty bread.