|2 servings||calories per servings 307||protein serving 14 g||carbs per serving 41 g||total fat per serving 10 g|
Dried porcini mushrooms instead of meat bolster savory flavors in this rustic, hearty soup inspired by the classic dish from Tuscany.
|Nutrition Facts||/ Per Serving|
|Total Fat||10 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||41 g|
|Dietary Fiber||13 g|
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.
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.
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.
Stir in garlic, 1/4 teaspoon PeachDish salt and Tuscan Spice Blend. Cook 2-3 minutes.
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.
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.
Divide soup between 2 bowls and top with Parmesan cheese. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...