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Klishi Mushroom and White Bean Soup

Klishi Mushroom and White Bean Soup

As I ventured into exploring vegetarian meals, I faced a common struggle: finding dishes that felt as comforting and flavorful as the ones I used to enjoy. The challenge wasn’t just about skipping meat; it was about discovering meals that filled me up and tasted amazing. 

Then, I stumbled into this traditional mushroom and white bean soup and gave it a kiss of Klishi—a total game-changer in my vegetarian journey.  Before this soup, I often felt like I was missing out on hearty meals. But with each spoonful of this creation, I found a bowl of comfort that made vegetarian eating feel exciting.  

This soup became my go-to, showing me that vegetarian meals can be more than salads or bland plates. It’s a simple recipe that speaks volumes. It tells me that even without meat, a meal can be cozy, hearty, and incredibly delicious.  

Nourishing Benefits 

This Mushroom and White Bean Soup isn't just a delicious meal; it's a nutritionally dense option crafted from plant-based ingredients. With this dish, you get a wholesome and balanced dietary option.  

Our Klishi Mushroom and White Bean Soup recipe yields 4 servings. This is a nourishing meal with approximately 331 calories per serving. Let’s talk more about its nourishing benefits.  

Protein-Packed Beans 

White beans serve as the primary protein source. It provides essential amino acids crucial for muscle function and overall well-being. 

Fiber-Rich Veggie Blend 

The soup's fiber content comes from a mix of white beans and an assortment of fresh veggies like tomatoes and mushrooms. This fiber combo aids digestion and promotes a feeling of fullness. 

Natural Fat Balance 

The soup offers good fats from coconut virgin oil. It supports heart health and inflammation control. 

Vitamin and Mineral Variety 

Packed with vitamins from various vegetables and legumes, including vitamin C from tomatoes, vitamin A from tomatoes and beans, and an assortment of B vitamins from white beans and veggies.  

A bunch of minerals such as calcium, iron, and potassium, primarily sourced from beans and vegetables, support diverse bodily functions. 


1 pound of portobello mushrooms  
4 cups of cooked white beans 
4-5 fresh tomatoes  

4 cups of Veggie broth 
2 teaspoons of Klishi Mild 
1 tablespoon of coconut Virgin Oil 
1 tablespoon of ground garlic 

Cooking Instructions: 

  1. Chop tomatoes and portobello mushrooms. 
  2. If you're using dried white beans, soak them overnight and cook them according to the package instructions. Alternatively, you can use canned white beans, but make sure to drain and rinse them before using. 
  3. Heat pot and mix 1 tablespoon of coconut Virgin Oil and 1 tablespoon of ground garlic. Sauté until golden brown. 
  4. Add portobello mushrooms and 2 teaspoons of Klishi Mild. 
  5. Add a pinch of salt. Mix well. 
  6. Add diced tomatoes. Stir in the diced tomatoes and cook them together with the mushrooms for another 3-4 minutes until they soften. 
  7. Add the white beans to the pan and gently mix them with the mushroom and tomato mixture. Allow the flavours to blend for a few more minutes until the beans are heated through. 
  8. Add Veggie broth, stir well until well incorporated.  
  9. Let it simmer for 5-10 minutes. 
  10. Serve and enjoy. 

Preparation Pointers 

  • Tip #1. Use minimal amounts of healthy cooking oils like olive oil or coconut virgin oil to sauté vegetables. Consider using vegetable broth or water as an alternative to oil for sautéing to reduce overall fat content. 
  • Tip #2. Avoid overcooking the vegetables to retain their nutrients. Sauté or simmer the veggies briefly to preserve their texture, color, and nutritional value 
  • Tip #3. If using dried beans, soak them overnight and cook as directed. Omit excessive salt or additives. You may opt for canned beans but make sure to rinse it thoroughly to reduce sodium content. 
  • Tip #4. Enhance the flavor using other Klishi spices rather than excessive salt or high-calorie additives.  
  • Tip #5. Pair the soup with whole grain bread or a side salad for added fiber and nutrients. Alternatively, a serving of steamed greens like spinach or kale complements the soup as well.  
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