This soup was unexpectedly good, especially considering I did not think about what I was doing when I made it and was on the phone leading a meeting.
1T olive oil
2 shallots, cut in half rings and caramelized in olive oil
3 large mushrooms, cut in ½" cubes, sautéed and slightly browned
2c veggie stock
¾ can cannelli (white) beans
3T minced Italian parsley
1c curly kale, cut in strips
Sautee shallots and mushrooms in olive oil until brown and squishy and caramelized
Add veggie stock and cannelli beans
Bring to an almost boil (just very hot)
Add parsley and kale, season and serve right away.
It made enough for me (but I ate a lot) and took 7 minutes.