Serves 4-6.
Navy beans* (1/2 pound) cooked with dill, thyme and sage from the garden, seasoned with salt, pepper and garlic. In a soup with fried bacon (6 slices), caramelized onion (2), water (3 cups), and kale (1/2 a bunch, chopped). Seasoned with salt, pepper and garlic. Finished with a generous pile of freshly-grated Parmesan cheese.
Fall produce isn't so dreary after all.
*What? Navy beans don't remind you of "Lunch Lady Land?" I think that's my favorite line of the whole song.
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