Jacob’s Cattle Bean Soup with Kale & Chevre

Name: Jacob’s Cattle Bean Soup with Kale & Chevre
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 cups beans Jacob's Cattle, rinse and soak overnight, 3parts water to 1 part beans, soaking water reserved; 2 tablespoons salt; 2 tablespoons olive oil; 1 carrot diced; 1 stalk celery diced; 4 shallots; 1 onion; 2 cloves garlic finely chopped; 1 1/2 cups tomatoes coarsely chopped, or use tomato puree when fresh is unavailable; 1 cup roasted red peppers chopped; 1 bunch kale stemmed and chopped; 2 bay leaves; 1 tablespoon dried thyme; 1 teaspoon red chili flakes; 1 cup heavy cream; 1 1/2 cups soft goat cheese; 1 teaspoon black pepper freshly ground; kosher salt

CEDAR CIRCLE FARM

18Ingredients

90Minutes

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Ingredients

US|METRIC

4 SERVINGS

2 cups beans (Jacob's Cattle, rinse and soak overnight, 3parts water to 1 part beans, soaking water reserved)

2 Tbsp. salt

2 Tbsp. olive oil

1 carrot (diced)

1 stalk celery (diced)

4 shallots

1 onion

2 cloves garlic (finely chopped)

1 1/2 cups tomatoes (coarsely chopped, or use tomato puree when fresh is unavailable)

1 cup roasted red peppers (chopped)

1 bunch kale (stemmed and chopped)

2 bay leaves

1 Tbsp. dried thyme

1 tsp. red chili flakes

1 cup heavy cream

1 1/2 cups soft goat cheese

1 tsp. black pepper (freshly ground)

kosher salt

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Jacob’s Cattle Bean Soup with Kale & Chevre

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