Dillon Ate . . . Snowed-In Soup: Kale, Collard & Cannellini Bean

Souper Snow!

Nothing like that home cooked soup.

Soup tastes even better the next day. Add a Presidente - word to Dexter.

My girl and I hooked up the flyest soup while we were snowed in. It’s real easy: Saute’ mirepoix (Carrot, Onion & Celery) in your soup pot w/ garlic, shallot & habañero pepper. Add a veggie bouillon Cube, diced Yukon Gold potatoes and 6 or so cups of water. Simmer over slow heat for 10-15 minutes. Add Shitake & White Mushrooms, Cannellini Beans, Collards & Kale. Simmer for 10-15 minutes more. Serve in a big ole bowl and finish w/ Lemon Juice, Sea Salt, Parsley & Raw Collards, sliced into ribbons and tossed in extra virgin olive oil.  Eat it with a baguette!