Whole Living, December 2010
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Yield
Makes 10 cups
Serves 6 to 8
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Ingredients
- 1 cup dried lima beans
- 2 tablespoons extra-virgin olive oil, plus more as needed
- 1 large onion, diced (2 cups)
- 4 cloves garlic, thinly sliced
- 8 ounces shiitake mushrooms, trimmed and thinly sliced
- 8 ounces portobello mushrooms, trimmed and cut into 1-inch pieces
- 2 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
- 1 bay leaf
- 8 cups low-sodium chicken stock
- Freshly ground black pepper
- 1/2 bunch kale (8 oz.), stems removed and leaves thinly sliced (6 cups)
- Kosher salt
