Serves: 6 |
Prep Time: 20 minutes |
Cook Time: 40 minutes
Ingredients
- 2 1/2 Tbsp Eden Extra Virgin Olive Oil
- 2 cups diced onion, (1 large)
- 4 cloves garlic, thinly sliced
- 1 package Eden Dried Sliced Shiitake Mushrooms, soaked in 2 cups warm water for 20 min., reserve soaking water
- 1 package Eden Maitake Mushrooms, soaked in 2 cups water for 20 minutes, reserve soaking water
- 4 cups water
- 4 cups mushroom soaking water
- 4 cups cubed delicata or butternut squash
- 30 ounces Eden Butter Beans, 2 cans, do not drain
- 1/8 tsp freshly ground black pepper, or to taste
- 1 1/4 tsp Eden Sea Salt, or to taste
- 6 cups chopped kale, about 1 small bunch
Directions
Heat oil in a medium soup pot and sauté the onions and garlic for 8 to 10 minutes. Remove shiitake and maitake from soaking water, reserving soaking water. Sauté for 3 to 5 minutes. Add the mushroom soaking waters, water, butter beans, squash and black pepper. Cover and bring to a boil. Reduce the flame to medium-low and simmer 20 minutes. Add the sea salt and cook another 10 minutes. Add the kale, adjust the seasoning if needed, and simmer another 5 minutes. Serve.
Nutritional Information
Per serving -
204 calories,
5 g fat (20% calories from fat),
9 g protein,
35 g carbohydrate,
8 g fiber,
0 mg cholesterol,
350 mg sodium
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