A rainy October afternoon in Seattle just screams "make soup" and, like most of my soups, this evolved from what was on hand. I struggle with restraint at times, especially when just making something up, but I think it came off pretty well here.
The soup on its own is delicious and open to variations, of course. The pistou used fennel fronds I had on hand but no reason you couldn't do just parsley, or basil, or some combination.
(Sorry about the photo, it's sideways and I can't quite work out how to fix that!) —Reiney
Saffron Kale Soup
pancetta, diced (or use bacon)
celery ribs, diced
tomatoes, seeded and diced
potato, diced (how many will depend on how big - I used 3 fingerlings)
celery leaves (leave out if not available, I just picked the celery clean and tossed them in)
saffron (don't be excessive here!)
Kale, finely chopped
Stale baguette, cubed
Fennel Parsley Pistou
chopped fennel fronds
green onions, dark to medium green parts only, chopped