Recipe of the Week

Recipe adapted from Heidi Swanson, recommended by CSA member Christina

From the author: “At its core, this is a clean-out-the-fridge stew. Use whatever white beans you have on hand. You can absolutely skip the bread if you're avoiding gluten. As far as choosing greens goes - go for the most vibrant chard, or greens, you can get your hands on. I used white stemmed chard. Kale, or a mix of chard and kale is a great way to put a dent in your CSA allocations ;)…”

Christina reported that rutabaga make a great addition to this soup in place of the potatoes or carrots/squash! 

4 tablespoons extra-virgin olive oil, plus more for drizzling
5 celery stalks, chopped
4 medium cloves garlic, chopped
3 medium new potatoes, cut into 1/4-inch chunks
2 medium carrots and/or (equivalent) peeled winter squash, chopped
1 large onion, chopped
2 cups chopped tomatoes
1 teaspoon crushed red pepper flakes
1/4 pound chard or kale, stems and leaves well chopped (about 2 cups)
4 cups cooked white beans
1/4 pound crustless loaf of bread
2 teaspoons fine grain sea salt
grated Parmesan cheese
to serve: ancho chile relish, chopped preserved lemon, basil oil or pesto, or a dab of tapenade...

In your largest thick-bottomed pot over medium heat combine the olive oil, celery, garlic, potatoes, carrot (and/or squash), and onion. Cook for 10 minutes, sweating the vegetables, but avoid any browning.

Stir in the tomatoes and red pepper flakes, and simmer for a few minutes. Stir in most of the chard, 3 cups of the beans, and 8 cups / 2 liters water. Bring to a boil, reduce the heat, and simmer until the greens are tender, about 15 minutes.

In the meantime, smash or puree the remaining beans with a generous splash of water - until smooth. And then, tear the bread into bite-sized chunks. Stir both the beans and bread into the soup. Simmer, stirring occasionally, until the bread breaks down and the soup thickens, 10 -15 minutes. Stir in the salt, taste and add more if needed.

Serve immediately, or cool and refrigerate overnight. Ladle into bowls and top with shredded Parmesan, the remaining chard, and as few, or as many, toppings as you like.