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Dinner recipe · from the recipe book

Creamy Mushroom and Navy Bean Soup with Thyme

Earthy browned mushrooms and thyme fold into a velvety, half-blended navy bean soup with a bright finish of lemon and parsley.

Creamy Mushroom and Navy Bean Soup with Thyme

Ingredients

  • 2 tbsp27 gOlive oildivided
  • 6½ cups sliced450 gWhite mushroomssliced
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 2 tsp2 gDried thyme
  • 4 cups720 gNavy beans, canned, drained and rinsed
  • 4 cups880 gVegetable broth
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 1½ tbsp20 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped
  • ½ tsp1 gBlack pepper
  • ⅓ cup grated30 gGrated Parmesan

Steps

  1. Prepare the vegetables first: slice the mushrooms, dice the onion, carrot and celery, mince the garlic, chop the kale and parsley.
  2. Heat two-thirds of the olive oil in a Dutch oven over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 4 minutes, then stir and cook 4 minutes more until deeply browned. Transfer half of the mushrooms to a bowl and set aside for topping.
  3. Lower the heat to medium and add the remaining third of the olive oil, then the onion, carrot and celery. Cook 7 minutes until softened.
  4. Stir in the garlic and thyme and cook 1 minute until fragrant.
  5. Add the navy beans and vegetable broth. Bring to a boil, then cover and simmer gently for 20 minutes.
  6. Ladle about half of the soup into a blender, vent the lid, and blend until smooth; pour it back into the pot for a creamy yet chunky texture.
  7. Stir in the kale and simmer 5 minutes until tender. Stir in the lemon juice and black pepper.
  8. Ladle into bowls and top with the reserved browned mushrooms, the parsley and the Parmesan.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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