About the Dish

Per Serving
Calories 480
Total Fat 14 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1140 mg
Total Carbohydrates 73 g
Dietary Fiber 14 g
Sugar 17 g
Protein 18 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Dry Saison

Beer isn't very dry on the whole. It usually has some sweetness and may be relatively dry, but not totally dry. There is an exception, and that is a beer fermented with Brettanomyces yeast. Usually used in a secondary fermentation, Brett yeast eats more of the residual sugars. Dry is what we want with this ribollita, specifically Wicked Weed's Serenity - a dry saison.

Sangiovese, Chianti Classico, Italy

Given the hearty nature of the soup further enriched by pecans and bread, a medium-bodied red wine with moderate tannins will pair beautifully with this dish. To keep it in the Tuscan family, I would recommend a Sangiovese, as they have a rusticity that pairs well with vegetables.

METHOD

1
MISE EN PLACE • Peel and finely chop onion. • Peel and finely chop garlic. • Dice carrots. • Discard kale stems. Shred leaves. • Tear roll into small pieces. • Pick and chop parsley leaves. • Rinse and drain beans.
2
Place a saucepan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, stir in onion, garlic, carrot and Italian herb blend. Cook, stirring occasionally, until carrot is tender, 4-5 minutes.
3
Stir in bouillon, tomato sauce and 2 cups water.
4
When soup simmers, stir in beans and kale. Simmer, stirring occasionally, until kale is tender, about 5 minutes.
5
• Stir in ’cheese’ and bread. • Remove from heat. Cover pan, and let stand 3 minutes. Taste and adjust seasoning as desired with PeachDish Salt and black pepper.
6
• Divide soup between 2 bowls. Drizzle with a total 1 tablespoon olive oil. • Garnish with parsley, and enjoy!
7

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