Tuscan Bean Soup

¼ cup dried porcini mushrooms

¼ cup dry white wine or water

1 tablespoon extra virgin olive oil

1 bunch kale

1 medium onion, diced small

1 celery rib, diced small

1 small carrot, peeled and grated

4 cloves garlic, grated

8 ounces diced canned tomatoes

4-6 cups vegetable stock

1 small sprig of rosemary, stem removed and chopped

8 ounces canned cannellini beans, drained and rinsed

Lemon juice, freshly squeezed

Sea salt and pepper to taste

Parmesan cheese, for garnish

Soak the mushrooms in white wine until mostly softened, about 20 minutes. Drain, reserving liquid and dice into bite-sized pieces.

Pull the kale leaves from the thick stems; chop the leaves, then the stems and set aside in separate piles.

Heat pan on medium heat, add oil and swirl to coat. Add the kale stems, onions, celery, garlic and carrots. Stir and season with salt. Cook until tender, roughly 6 minutes.

Add the mushrooms and reserved liquid; cook until most of the liquid has evaporated. Add tomatoes, stock and rosemary. Bring to a boil, reduce heat and simmer 10-15 minutes. Taste and adjust seasonings.

Add kale leaves and beans; simmer until kale wilts, but is still al dente. Season to taste with lemon juice and salt and pepper. Garnish with parmesan cheese.

Serves four to six.

Flavour Cooking School, Forest Park