PICK UP

1          ea        bean soup, portion
10        gm       kale, baby
15        gm       oil, olive
1          ea        lemon belly

In small pot, heat olive oil, then add kale and wilt slightly. Add portioned bean soup

PLATE – Lions Head w Lid, B&B lined w Doily, soup spoon

Pour heated soup into warmed bowl. Drizzle a scant of olive oil over the top. Cover with lid, add lemon wedge to bottom left of plate, spoon at right angle from logo

SOUP, WHITE BEAN

                        Set 1
1560    gm       onions, small dice
720      gm       carrot, small dice
480      gm       celery, small dice
150      gm       garlic, fine chop
60        gm       fresno chili, seeded, fine chop
450      gm       olive oil
740      gm       vegetable stock
76        gm       salt
24        gm       urfa chili

Set 2

3900    gm       cannellini beans, drained rinsed
3000    gm       vegetable stock
30        gm       salt

METHOD:

Combine set 1 in an Instapot and cook high pressure for 4 minutes. Add set 2 and cook high pressure for 3 minutes. Taste, adjust seasoning if needed.