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About the Dish

  • Mushrooms

    Mushrooms

  • Yellow Onion

    Yellow Onion

  • Celery

    Celery

  • Carrot

    Carrot

  • Kale

    Kale

  • PeachDish Salt

    PeachDish Salt

  • Spice Blend

    Spice Blend

  • Diced Tomatoes

    Diced Tomatoes

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Parmesan Cheese

    Parmesan Cheese

  • Parsley

    Parsley

METHOD

1
Prepare your mise en place: Peel, halve and dice onion. Halve celery lengthwise; thinly slice crosswise. Peel and trim carrot; halve lengthwise and thinly slice crosswise. Mince garlic. Separate kale leaves and stems; finely chop stems, and cut or tear leaves into bite-size pieces. Drain and rinse beans.
2
Place dried porcini and 1/2 cup water in a large saucepot, and place over high heat. As soon as the water comes to a boil, pour mushrooms and liquid into a heat-safe bowl. Steep mushrooms in liquid until they soften, about 6-7 minutes. Use a fork to remove mushrooms from liquid. Roughly chop mushrooms, then set mushrooms and liquid aside.
3
While the mushrooms steep, rinse the saucepot and place over medium heat. Add 2 teaspoons olive oil; when it begins to shimmer add onion, celery, carrot and kale stems. Cook 5-6 minutes, stirring intermittently.
4
Stir in garlic, 1/4 teaspoon PeachDish salt and Tuscan Spice Blend. Cook 2-3 minutes.
5
Add beans, tomatoes, mushrooms, bouillon cube, 4 cups water and mushroom steeping liquid. Bring to a simmer, reduce heat to low and cook 15-17 minutes, stirring intermittently.
6
Add kale leaves, stir to incorporate and cook 6-7 minutes more, or until all vegetables are tender. Remove from heat and allow soup to cool 4-5 minutes; taste and adjust seasoning as desired with PeachDish salt.
7
Divide soup between 2 bowls and top with Parmesan cheese. Enjoy!