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White Bean and Mushroom Soup with Butternut Squash and Kale


White Bean and Mushroom Soup with Butternut Squash and Kale Recipe

Ingredients:
  • 1 cup dried cannellini (white kidney) beans
  • 4 cups vegetable stock
  • 2 tablespoons olive oil
  • 16 oz mushrooms (white, cremini or shitake), trimmed and chopped
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeo, seeded and chopped (optional)
  • 1 teaspoon curry powder
  • 1 butternut squash, peeled, seeded, and cut into 1/2-inch pieces
  • 1 bay leaf
  • 4 cups water
  • 1 1/2 teaspoons sea salt, or to taste
  • fresh ground black pepper
  • 1/2 bunch kale, stemmed and sliced
Directions:
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