After one of the hottest summers I can remember, autumn has at last arrived in New England. Temperatures have started to drop, there’s a crispness in the air, and days are getting shorter. I’ve even noticed that my fellow New Englanders–typically reserved and quiet–have broad smiles on their faces and are uncharacteristically chatty, initiating conversations with “Fall is here!”
So, along with taking out my sweaters and jackets, and setting the thermostat to warm instead of cool, I’ve pulled out my recipes for robust dishes. Among them is a Tuscan-style white bean soup topped with crusty croutons. A breeze to make, this hearty Italian “zuppa,” assembled with cannellini beans, carrots, onions, celery, and kale plus a hint of bacon, is perfect for the new season.
