Jacob’s Cattle Bean Soup with Kale & Chevre – Vermont Organic Farm | Cedar Circle Farm & Education C

Ingredients

• 2 cups Jacob's Cattle beans rinse and soak overnight (3parts water to 1 part beans, soaking water reserved)
• 2 Tb salt
• 2 Tb olive oil
• 1 carrot diced
• 1 stalk celery diced
• 1 onion diced or use 4 shallots
• 2 cloves garlic finely chopped
• 1 1/2 cup 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 Tb dried thyme
• 1 tsp red chili flakes
• 1 cup heavy cream
• 1 1/2 cup soft goat cheese
• 1 tsp black pepper freshly ground
• kosher salt