November 21, 2011

Bean & Bacon Soup

 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.

No comments:

Post a Comment