Ingredients:
1 medium sized onion
2 cloves of garlic
½ head of celery
6 medium potatoes
5 medium tomatoes
1 small can of diced tomatoes
5 stems of russian kale
3 small heirloom peppers
2 cups of dried cannellini beans
½ bunch of flat leaf parsley
5 sprigs of fresh thyme
2 sprigs of fresh rosemary
4 cups of veg broth
1 cup of white wine (optional)
fresh grated parmesan cheese, optional
Preparation:
Soak beans the night before use.
In a large pot, add butter and olive oil. When heated, add the onion and celery, stirring for 5 minutes. Next, add the peppers , kale, garlic , tomatoes, can of tomatoes, and potatoes. Add the white wine, stir and then pour in the broth. Bring to a boil, add beans, parsley, thyme, and rosemary, and let simmer for 15 minutes.
Garnish with parmesan cheese.
Serves 8.
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| organic celery, kimberton whole foods. |
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| organic white onion, turning roots farm. |
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| organic flat leaf parsley, our garden. |
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| organic garlic, turning roots farm. |
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| organic eggplant, turning roots farm. |
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| organic eggplant, turning roots farm. |
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| organic green bell pepper, turning roots farm. |
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| organic white heirloom pepper, turning roots farm. |
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| organic purple bell pepper, turning roots farm. |
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| organic tomato, turning roots farm. |
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| organic thyme and rosemary, our garden. |
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| organic red potatoes, turning roots farm. |
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| organic vegetable broth, homemade. |
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organic russian kale, turning roots farm.
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| sautéing vegetables before adding broth. |
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| simmering soup. |
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| freshly grated organic parmesan cheese, kimberton whole foods. |
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| compost reminder: do it if you can! |
