White Minestrone

Ingredients

• olive oil (2 tablespoons)
• large onion, chopped (1)
• small fennel bulb, diced (1/2 inch or 1 cm) (1)
• large garlic cloves, minced (2)
• small brown mushrooms, sliced (1 cup)
• carrots, sliced (3)
• vegetable stock (3 litres)
• dried thyme leaves (3/4 teaspoon)
• bay leaves (2)
• Israeli couscous or orzo pasta (or preferred pasta/grain) (1/2 cup)
• white kidney beans, drained and rinsed (2 (540 mL) cans)
• lightly packed, coarsely chopped stemmed kale (4 cups)
• chopped fresh Italian (flat-leaf) parsley (1/2 cup)
• grated parmesan cheese (1/2 cup)

Instructions

1. In a large heavy pot, heat oil over medium heat. Add onion and cook for 2 minutes.
2. Add fennel and garlic and sauté for 7 minutes or until fennel is tender-crisp.
3. Add mushrooms and carrots and cook for one minute, stirring constantly.
4. Add stock, thyme and bay leaves; increase heat to medium-high and bring to a boil.
5. Add couscous/orzo; reduce heat to medium-low and simmer for 10 minutes or until couscous/orzo is tender.
6. Add beans and kale and cook for 1-2 minutes or until kale is just wilted.
7. Remove bay leaves and discard. Add parsley. Add salt and pepper, to taste. Sprinkle with parmesan cheese.

Tip: Kale has stems that can be tough. Use a sharp knife to remove leaves from stems. Store fresh kale in a perforated bag in the fridge for up to 2 days.