We signed up for a Fall CSA from Simpaug Farms in Suffield and we've been using up these beautiful fall vegetables right and left.
With our first batch of kale, which also had some lingering summer tomatoes, onion, and parsley along with it, we made this delicious and nutritious soup from the New York Times.
It includes a melange of veggies - onion, carrot, celery and garlic plus the tomatoes (we chopped a few fresh ones instead of the can this recipe calls for), potatoes and of course, kale. Fresh herbs like parsley, thyme and bay add flavor and white beans add heartiness.
In addition to sprinkling some Parmesan on it when serving, we threw a big piece of Parmesan rind in it while it simmered, which added some saltiness and flavor. This recipe is bookmarked for sure. We even shared some with Simpaug's farmer Keith and he gave it a thumbs up, too.
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