Tuscan White Bean & Kale Soup

🥘 Ingredients

• Parmesan cheese
  2 unit
• black pepper
  1 tsp
• button mushrooms (skip if pre-sliced)
  1 lb
• cannellini beans
  2 unit
• cooking oil
  1 tbsp
• garlic
  4 clove
• kale
  8 oz
• lemon
  2 unit
• panko breadcrumbs
  1 c
• salt
  1 tsp
• yogurt
  1/2 c
• zucchini
  2 unit

🍳 Cookware

• medium bowl
• medium pan
• large pot

1. 

   1

   Wash and dry produce. Zest and quarter lemon . Trim and slice button mushrooms . Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Remove any large stems from kale . Peel and mince or grate garlic . Place cannellini beans and their liquid in a medium bowl ; gently mash about half the beans.

   lemon: 2 unit, button mushrooms: 1 lb (skip if pre-sliced), zucchini: 2 unit, kale: 8 oz, garlic: 4 clove, cannellini beans: 2 unit
2. 

   2

   Heat a drizzle of cooking oil in a medium pan over medium heat. Add panko breadcrumbs and toast, stirring occasionally, until golden brown ⏱️ 4 minutes (watch carefully to avoid burning!). Transfer to a small bowl; stir in lemon zest, salt , and black pepper . Set aside.

   cooking oil: 1 tbsp, panko breadcrumbs: 1 c, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Heat a drizzle of oil in a large pot over medium-high heat. Add mushrooms, zucchini, and a pinch of salt and pepper. Cook, stirring occasionally, until slightly charred and softened, ⏱️ 4 minutes .
4. 

   4

   While soup cooks, grate Parmesan cheese . Once soup is done, turn off heat; stir in yogurt and half the Parmesan.

   Parmesan cheese: 2 unit, yogurt: 1/2 c