Here’s a great Fall Soup Recipe To Keep You Warm shared by West Seattle Farmers Market.
Ribollita: Tuscan White Bean, Bread and Kale Soup created by Chef Nick Carlino of Cafe Piccolo.
- 1 onion
- 2 zucchini
- 2 celery ribs
- 2 carrots
- 2 large tomatoes
- 1/2 savoy cabbage
- 1 bunch tuscan kale
- 1 # cooked white beans with liquid
- 2 # stale rustic bread
- 6 cloves garlic
- lots of extra virgin olive oil
- sea salt
- fresh ground pepper
- 1 Tb thyme
Full recipe and instructions available here.
*Photo: Andrew Scrivani for the New York Times