Simple soup with mushrooms and white beans

Ingredients:

• 1 tbsp. l. olive oil
• 450 g mixed wild mushrooms, finely chopped
• 2 frozen cubes of fried onions
• 1 thick sprig of fresh thyme
• 4 mini sweet peppers, diced
• 1 tbsp. grainy mustard
• 4 cups vegetable broth
• 1 can (425 g) canned white beans, rinsed
• 1 cup shredded kale
• Lemon wedges for squirting with juice
• Hot sauce, to taste

Preparation:

1. In a medium saucepan, combine the onion, mushrooms, diced onion, and thyme. Cook over medium-high heat until the mushrooms are soft and wilted, 8-10 minutes. Season with salt and pepper to taste. Add the pepper and cook until softened, 4-5 minutes.
2. Add mustard and stir. Add broth and beans. Reduce heat and cover. Simmer for 15-20 minutes.
3. Remove the thyme sprig, then add the cabbage, if using, and toss. Serve drizzled with lemon and hot sauce.