Polentina alla Toscana

 This soup is proof that simple can be extraordinary.

Adapted from David Tanis’s One Good Dish

1/4 cup extra-virgin olive oil
1 large onion, diced
1/2 pound carrots, peeled and diced
4 celery stalks, diced
1 large fennel bulb, trimmed and diced
1 medium leek, trimmed and cut into 1/2 inch squares
1 bay leaf
1/4 cup polenta
6 cups chicken broth
1/2 pound Tuscan kale
1 garlic clove, finely chopped
Pinch of red pepper flakes
Leaves from one rosemary sprig, chopped
Kosher salt

1. In a heavy pot, heat 2 tablespoons of the olive oil over medium-high heat. Add the onion, carrots, celery, and fennel, season generously with salt and pepper, and cook for 5 minutes or so, until barely softened. Add the leek and bay leaf and cook for 2 minutes.

2. Add the polenta, stirring to distribute it, and raise the heat to high. Add the chicken broth and bring to a boil, then reduce the heat to a gentle simmer and allow the soup to simmer for about an hour; the broth should be just slightly thickened. Taste and adjust the seasoning.

3. Meanwhile, wash and roughly chop the kale. Drain in a colander but do not dry. Heat the remaining 2 tablespoons of olive oil in a wide skillet over high heat. When the oil is hot, add the greens, stirring as they begin to wilt. Add the garlic and red pepper flakes and season with salt and pepper. Turn the heat to medium and cook until the greens are tender, about 5 minutes more. Set aside.

4. To serve, ladle the soup into bowls and top with the kale. Sprinkle with the finely chopped rosemary, drizzle with more olive oil and sprinkle with parmesan if desired.