Keri and I had a huge harvest of kale from our garden last week so I thought I’d try my hand at making this Portuguese Navy Bean and Kale soup. The traditional recipe calls for sausage but since I don’t eat meat I thought I’d simulate the flavor by grinding up some dried sage from our garden and some fennel seed we got from Seven Arrows Farm. While this is cooking, Keri is making a couple loaves of Tassajara Yeast Bread to have with the soup. Delicious!
Here’s the recipe:
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