I followed the recipe for "White Bean, Orange Squash, and Kale Soup" by Carrie Floyd on Culinate.com. I left out the celery. The milk in this picture is an accident (I had two recipes mixed up in my head as I set out ingredients) and I forgot to set the onion out. Otherwise: From Winlock Meadows, you see squash, parsley, thyme, and kale. From my cupboards, garlic cloves, olive oil. From the supermarket, purchased for this recipe: fresh sage, Great Northern White Beans. I couldn't find canneloni, which the recipe called for, and the beans were neither local nor organic. I also bought a baguette (not pictured).
On the white saucer, there is a little wedge of cheese, what is left of the Valentina I bought in Olympia. It is a Gouda-style cheese, just what the recipe calls for. Even though I used it sparingly (there are a few sprinkles on the soup as well as on the baguette slice), it had a sharp distinctive taste that added a wonderful contrast to the soup. Using a sourdough baguette also added a crisp flavor, as well as a crisp texture to the soup. The Great White Northern beans sort of wrinkle up and then fall apart in a soup, while (if I remember), the canneloni beans keep their smooth shape.
It was pretty good--I had a big bowl and half a bowl more, and suddenly discovered that I really wasn't hungry for more...not even for salad, which I had saved for the end of the meal. My son ate about half a bowl and announced that it just wasn't his kind of food. He grudgingly ate a few more bites for me.
One little step at a time.
It's a big recipe, so I pulled out the Foodsaver (hardly used since I bought it) and put four vacuum-sealed bags of soup into my freezer for lunches.
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