Artisanal Veggie and Buffalo Soup

Artisanal Veggie and Buffalo Soup

I really did walk away from Unity Farms with an obscene amount of fresh produce. Soup is such a great way to combine everything but the kitchen sink to create a tasty dish! This soup is hearty, flavorful, organic, and extremely healthy!

Ingredients

1 lb of organic ground buffalo meat
Several leaves of kale, roughly chopped (I like dinosaur kale for this recipe)
1 head of garlic, minced
Several heirloom tomatoes, roughly cut (so as to cook more easily)
1 32oz carton of organic veggie broth
1–2 cans of organic cannellini beans (I love beans so I use a ton — add beans to your discretion)
Several sprigs of organic Genovese basil, roughly but thinly chopped
Extra virgin olive oil
Dry white wine (to taste — but think about 1/6 of the bottle)

Preparation

*This is one of those throw it all in there soups! There are a few specific things to be done, but otherwise, the soup pretty much cooks itself.*

In a skillet over medium/medium-high heat, add a couple teaspoons of olive oil. Once its warmed, add in the buffalo meat and garlic and saute until the meat is rare-medium rare (it will continue to cook in the soup). Try to stir often so that the meat doesn’t get too clumpy. We aren’t going for meatballs here (think more like Bolognese sauce).

In a big soup pot, combine the meat and garlic with the remainder of the ingredients over a simmer. Cover with a lid and let cook slowly for several hours. I cooked this one for about 4–5 hours over a simmer and then let it sit, covered, overnight to really let the flavors marinate.

When you serve the soup, you can top with a sprinkle of Reggiano Parmigiana if you have some!