Hearty and full of rich, umami flavor, this stew straddles the line between filling and heavy thanks to healthful ingredients like lima beans, butternut squash, and mushrooms.
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.