Earlier this week I made a very satisfying soup from the Moosewood Restaurant New Classics cookbook: Spanish Bean Soup. It was the first real day of fall weather in Portland, so a comforting bowl of soup and warm-from-the-oven bread sounded like the perfect dinner.
This meal was a great use of Persephone Farm's produce. It called for collard greens, garlic, onion, celery and potatoes. I did modify the recipe a little. It originally asked for soy sausage, but I used a mild Italian turkey sausage instead and decreased the amount slightly. Spicy Italian sausage would be equally good.
I had the soup for lunch the past couple of days and have not grown tired of it. The flavors married and intensified — and it tasted even better as a leftover. Another winner from our Moosewood cookbook!