Kale, Bean & Mushroom Soup

Hello friends. It's been a while since I've shared a recipe with you. I have an easy and delicious Kale Bean and Mushroom Soup recipe to share.

I've made this soup so many times and it gets rave reviews from my family.

This soup is perfect to eat for lunch or dinner. You could serve it with your favorite Italian bread, and a salad, and dinner will be ready in minutes.

I hope you enjoy this soup! 😊

KALE BEAN & MUSHROOM SOUP

INGREDIENTS:

8 oz. sliced mushrooms
8 oz. kale
2 cans of Cannellini beans and the liquid
1 carton of veggie stock or chicken stock
5 oz. of Israeli couscous
1 cup of shredded mozzarella
4 garlic cloves - peeled and minced
1/4 teaspoon hot pepper flakes
2 tablespoon butter
drizzle of olive oil
salt & pepper to taste
4 cups water

DIRECTIONS:

Wash and dry produce. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced). I used a package of pre-sliced mushrooms for this recipe. Heat a drizzle of olive oil in a large pot over medium heat. Add mushrooms, hot pepper flakes, and cook stirring occasionally until browned about 5 minutes. Season with salt and pepper. While mushrooms cook, peel and mince garlic. Remove and discard any large stems from kale, chop into bite-size pieces. Stir 2 tablespoons butter and garlic into pot with mushrooms; cook, stirring for 1 minute. Stir in kale, stock, couscous, Cannellini beans, and their liquid, and 4 cups water. Bring to a boil, then reduce heat to a low simmer. Cook for about 30 minutes. Taste and season with salt and pepper if desired. Divide soup between bowls and top with mozzarella cheese.