Q&A with

JANETTE MITCHELL - After years of owning and operating a decorating and home staging business, Janette pivoted her career and sights on becoming a food stylist. She enrolled in culinary school and began assisting some of the best food stylists in Toronto. Janette now prepares food for print, packaging, editorials, social media and motion. @janettecooks

Photography by Myla Floresta mylafloresta.com ■ @ myla.floresta

Ingredients

Bean SOUP

• 1 tbsp olive oil • 2 onions, chopped • 2 carrots, chopped • 2 celery stalks, chopped • 2 tsp oregano • 1 tsp each dried thyme and basil • 1/2 tsp each salt, pepper • 1 bay leaf, minced • 1 clove garlic, minced • 2 cups chicken or vegetable stock • 1/2 cup wine • 1 (398ml) can diced tomatoes with juices • 1 (540 ml) can white kidney beans, drained and rinsed • 2 cups lightly packed chopped kale • Grated parmesan

Prep Time: 15 minutes ı Cook Time: 20 minutes ı Serves: 4

Directions

STEP 1. Heat the oil in a Dutch oven or wide, deep saucepan and set over medium heat.

STEP 2. Cook onion, carrot and celery, stirring often for 5 minutes or until vegetables are softened.

STEP 3. Add the oregano, thyme, basil, salt, pepper, bay leaf and garlic. Stir for 1 minute or until fragrant.

STEP 4. Add the stock, wine, tomatoes with juices, and beans. Bring to a boil. Bring to a medium heat for 10 minutes.

STEP 5. Discard bay leaf. Gently stir in the kale, cook, uncovered for 2 minutes.

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