It’s the perfect time of year to enter soup territory, and a good way to use up red chard and other wintery vegetables from my Farm Fresh to You delivery.

Last night I boiled cabbage and onion to make homemade vegetable broth, which became the base for tonight’s Kale and White Bean Stew, with the following changes:

• Used red chard in place of kale
• Doubled the carrots in place of celery
• Used onion in place of shallots
• Swapped fresh herbs for dried
• Left out the sherry wine vinegar