• Wash and dry produce. • Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!).

• Heat a drizzle of oil in a large pot over medium heat. Add mushrooms and cook, stirring occasionally, until browned, 5 minutes. Season with salt and pepper. • While mushrooms cook, peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite-size pieces if necessary.

• Stir 1 TBSP butter (2 TBSP for 4 servings) and garlic into pot with mushrooms; cook, stirring constantly, until fragrant, 30 seconds. • Stir in kale, stock concentrates, couscous, beans and their liquid, and 2 cups water (4 cups for 4). Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until kale is wilted and flavors meld, 6-8 minutes. • Taste and season with salt and pepper if desired.

• Divide soup between bowls and top with Italian cheese blend. Sprinkle with as many chili flakes as you like. Serve.