I’m really taken by the beauty and good taste of Rancho Gordo brand heirloom dried beans.
Here is a recipe from their site–a take on the classic Tuscan soup called Ribollita.
I used Rancho Gordo’s Mother Stallard beans and substituted baby spinach for the kale in the wonderful garlicky pesto that you spoon on top of the soup just before serving. This is a hearty soup that makes a meal by itself. This soup cooks quickly but is far better on the second day when the flavors have had time to blend. The link to the recipe appears below.