Beans and Kale and Mushrooms and Broth, Oh My Baby Finger Foods!

It’s not too pretty, I admit it.  Sometimes the foods we make are just not very pretty to look at.  Like the proverb about the book and its cover, don’t judge this soup by its looks!

The simplicity of this hearty soup will astound you and the taste will delight you.  Full of rich chicken broth, cannellinni beans, kale, mushrooms and lots of other yummies, your family is sure to enjoy this soup.

The ingredients in this soup are suitable for babies 8 months of age and older; this is mostly due to the inclusion of mushrooms, onions, a shake or two of hot sauce and tomatoes.

Cannellinni beans are related to kidney beans and because they retain their shape well when cooked, they are perfect for soups and stews.  These beans also have a very mild flavor.  They are high in protein, fiber and even iron.  You can even use them for finger food for your little self-feeder (be sure they are squishy enough!).  If you are ever short on garbanzo beans/chick peas, you can make a humus-bean dip with cannellinni beans!

Beans & Kale Soup

1/2 pound dried cannellinni beans
3-4 cups of chicken broth
1/4-1/2 cup of finely diced onion (as you prefer)
1-2 cups diced mushrooms (I used plain ole white button mushrooms here)
1 bunch of kale, washed and chopped as you prefer
2 Roma tomatoes
3 cloves of garlic – roasted if you have it
2 shakes of hot sauce (optional)
1 tablespoons dried oregano
1 tablespoons dried basil
1/2 tablespoon rosemary
pepper to taste
Old Bay seasoning – to taste
olive oil


Place the beans in a 2 quart saucepot and cover them with water.  Bring beans to a boil and then simmer on low for an hour.
Drain the beans and return them to the saucepot.
In a medium frying pan, add some olive oil and saute the onions and mushrooms over medium heat until onions are translucent and mushrooms are shrunken and soft.
Chop the tomatoes and garlic and add them to the frying pan with the mushrooms and onions; saute for another 5-10 minutes.
Add the broth, kale, contents of the frying pan and the herbs/spices to the pot of beans and bring to a boil.
Once gently boiling, turn heat to low and simmer for 1-2 hours.  Shake in the hot sauce if desired.

Because I used a whole bunch of kale, I removed a lot of the kale and set it aside to eat separately.  I also added more herbs and spices to taste, including a few shakes of Old Bay.

You can strain out the beans and other veggies to serve as finger food for baby – be sure to mash as needed so nothing will pose a choking hazard.