Soak beans overnight in water. Drain.
Heat oil in a large pot over medium
flame. Add onions and garlic. Cook until
tender, 6 to 8 minutes; transfer to a
bowl. Turn heat to medium high. Working
in batches, add mushrooms; cook
until golden brown. Transfer to bowl and
add more oil to cook remaining mushrooms.
Return mushrooms and onions to
pot and add squash, beans, bay leaf,
and stock. Season with pepper. Bring to
a boil, reduce to a simmer, and cover
partially. Cook until beans are just tender,
about 50 to 60 minutes. Stir in kale and
cook until tender, about 5 minutes more.
Season with salt.