"Something I make on a long dark afternoon to chase autumnal blues away. It's simple and endlessly variable. You could put whatever you have hanging around in it."
1 onion, chopped
About 3 tablespoons of olive oil
A few cloves of garlic, unpeeled
1 carrot, chopped
1 celery stalk, chopped
2 cups of chopped kale
1 quart of vegetable or chicken stock
1 cup of white wine
2 cups of cooked or drained canned cannellini beans
1/2-1 cup of grated Parmesan
Begin, as always, with the onion, oil and garlic in a heavy, bottomed pan. Cook on low for about 5 minutes.
Add the carrot, celery and kale and stir for another 3 minutes or so.
Pour on the stock if it gets sticky before then, otherwise, add it at this stage along with the wine. Simmer on low for 20 minutes and then add the beans.
Simmer for another 15 minutes, stirring occasionally, then add the Parmesan. Fish out the garlic at the end just before serving. You can make this as thick or thin as you want; go by instinct and taste, adding or taking away as you want.
Ok, I confess... I bought another cookbook! I could not resist this one from Sophie Dahl (author, Roald Dahl's granddaughter). This beautiful cookbook is filled with gorgeous photos and stories from Sophie. Organized by seasons, this recipe is from the chapter, autumn suppers. I could look at this book all day and dream.