There are really so many ways to go with this, so have fun and make it your own.
Hearty White Bean and Kale Soup with Mushrooms
1 lb Cooked Cannellini Beans or 2 cans, drained and rinsed
1 Large White Onion, peeled & diced
~2 Tbsp Vegetable Oil
4 Cloves Garlic, smashed, peeled, smashed again,& diced finely
~5 Cups Vegetable Stock or Bean Liquid
1 Bay Leaf
1 tsp Rosemary; fresh, finely chopped or dried
1 tsp Sage; fresh, finely chopped or dried
1 tsp Thyme; fresh, finely chopped or dried
1 lb Crimini Mushrooms, wiped clean with a damp paper towel, cut into large dice
1 lb Kale, washed, dried, stems removed, and coarsely chopped
Salt and Freshly-Ground Black Pepper to taste
Extra Virgin Olive Oil to taste
Red Pepper Flakes (optional)
Bring vegetable stock/bean liquid to boil in a medium saucepan on back burner; keep warm.
Place a large, heavy-bottomed stock pot over medium heat.
Drizzle in enough oil to coat the bottom of the pot.
Stir in the onion and toss in the oil to coat.
Cover with tight-fitting lid and cook until onions begin to soften, about 3 minutes.
Remove lid, stir in mushrooms, and replace lid.
Cook until mushrooms are soft and browned and pan in nearly dry, about 5 minutes.
Remove lit, stir in garlic, and cook another minute.
Stir in beans.
Ladle in enough hot stock to cover.
Toss in Bay Leaf and sprinkle in Rosemary, Sage, and Thyme.
Stir well, bring to a boil, reduce heat, and cook on medium until beans are heated through.
Stir in kale.
Add more liquid, if necessary, to achieve desired consistency.
Simmer uncovered, until kale is tender, 12 to 15 minutes.
Season to taste with salt and pepper.
Adjust other seasonings as needed.
Remove Bay Leaf
Drizzle with Extra Virgin Olive Oil and sprinkle with Red Pepper Flakes if you like.
Cool leftovers completely.
Cover and refrigerate up to 4 days.
Additional stock may be necessary to reheat.