Cheesy Kale, Cannellini & Mushroom Soup

🥘 Ingredients

• Israeli couscous
  1 c
• Italian cheese blend
  1 c
• black pepper
• butter
  2 tbsp
• button mushrooms
  8 oz
• cannellini beans
  2 unit
• chili flakes
  2 tsp
• cooking oil
  1 tsp
• garlic
  4 clove
• kale
  8 oz
• salt
• veggie stock concentrate
  6 unit

🍳 Cookware

• large pot

1. 

   1

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

   button mushrooms: 8 oz
2. 

   2

   Heat a drizzle of cooking oil in 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.

   cooking oil: 1 tsp, salt, black pepper, garlic: 4 clove, kale: 8 oz
3. 

   3

   Stir butter (2 TBSP for 4 servings) 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 (4 cups for 4). Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until kale is wilted and flavors meld, ⏱️ 8 minutes . Taste and season with salt and pepper if desired.

   butter: 2 tbsp, veggie stock concentrate: 6 unit, Israeli couscous: 1 c, cannellini beans: 2 unit
4. 

   4

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

   Italian cheese blend: 1 c, chili flakes: 2 tsp