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Ingredients
  • 1 tablespoon olive oil
  • 1 brown onion diced
  • ¼ teaspoon of salt
  • ½ long red chilli sliced
  • 2 celery sticks sliced
  • 2 medium carrots peeled, halved lengthways and sliced
  • 6 large button mushrooms sliced
  • 4 cloves garlic diced
  • A handful of dried porcini mushrooms forest mushrooms, optional
  • 3 to 4 oz. cavolo nero/kale leaves a medium bunch of kale, leaves removed from the hard stems and sliced roughly
  • 1 small zucchini diced
  • 1 cup diced tomatoes or tomato passata
  • 1 litre vegetable stock or chicken stock (4 cups)
  • 1 bay leaf
  • Lemon zest and chopped parsley for garnish
Steps
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