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.
Enjoy.
http://www.ranchogordo.com/pages/cranberry-bean-and-cabbage-soup-with-kale-pesto
This is going to be my next soup ! Sounds delicious…..
This looks really hearty and rich. What did you use for a garnish? What is the yellow flower?
I garnished the dish with a little shredded cheese, some chopped orange heirloom tomato, and a sprig of the yellow flowers from a bunch of choi sum, a Chinese vegetable I usually buy at the farmers market. Thank for your post