A Simple Soup

D already posted the photo, so I'll tell you about the recipe. Basically, we weren't doing anything with these beans, even though they had a wonderful aroma and flavor. So one night, I bit the bullet and resolved to cook something with them. As usual I turned to soup. As usual I had kale in the refrigerator. I also found the core of a head of celery. I combined these in a light vegetable broth, topped with olive oil and parmesan. It was filling, tasty, and healthy - the trifecta!

Second Night

Last weekend, we received about 10 different kinds of greens from Everblossom Farm, so when I was looking for a way to reuse the Jacob's Cattle Beans, the obvious answer was to cook them with greens. I used two big bunches of kale and went in a Mediterranean direction - added some stock, smoke chili salt, and parmesan to flavor the bean liquor. I served it on rice with a squeeze of lemon, dash of parmesan, splash of olive oil, and grind of black pepper. 

We both agreed: delicious!