Cheesy Kale, Cannellini & Mushroom Soup

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• button mushrooms
  8 oz
• cannellini beans
  15 oz
• chili flakes
  ½ tsp
• cooking oil
  1 tbsp
• garlic
  3 cloves
• israeli couscous
  ½ cup
• italian cheese blend
  ⅓ cup
• kale
  5 oz
• salt
  1 tsp
• veggie stock concentrate
  1 unit
• water
  2 c

🍳 Cookware

• large pot

1. 

   1

   veggie stock concentrate , israeli couscous , cannellini beans , button mushrooms , kale , garlic , italian cheese blend , chili flakes , cooking oil , butter , salt , black pepper , and water .

   veggie stock concentrate: 1 unit, israeli couscous: ½ cup, cannellini beans: 15 oz, button mushrooms: 8 oz, kale: 5 oz, garlic: 3 cloves, italian cheese blend: ⅓ cup, chili flakes: ½ tsp, cooking oil: 1 tbsp, butter: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 2 c
2. 

   2

   Wash and dry all produce. Trim and quarter button mushrooms (skip if pre-sliced).
3. 

   3

   Heat a drizzle of cooking oil in a large pot over medium heat. Add mushrooms and cook, stirring occasionally, until browned ⏱️ 5 minutes . Season with salt and black pepper. While mushrooms cook, peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite-size pieces if necessary.
4. 

   4

   Stir 1 tbsp butter and garlic into pot with mushrooms; cook, stirring constantly, until fragrant ⏱️ 30 seconds . Stir in kale, veggie stock concentrate, israeli couscous, cannellini beans and their liquid, and 2 cups water. Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until kale is wilted and flavors meld ⏱️ 7 minutes . Taste and season with salt and black pepper if desired.
5. 5

   Divide soup between bowls and top with italian cheese blend. Sprinkle with as many chili flakes as you like. Serve.