Bacon, Kale and White Bean Soup
 
 
Makes 6 servings
Ingredients
  • 8 strips apple smoked bacon, cut into lardons
  • 1 cup diced onion
  • 1 cup peeled and diced carrots
  • 1 cup diced celery
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 4 cups chicken broth
  • 3 15 oz. cans Great Northern beans, rinsed and drained
  • 1 8 oz. can tomato sauce
  • 4 cups packed torn kale leaves
  • sea salt and freshly ground black pepper, to taste
Instructions
  1. In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 10 minutes. Remove bacon from pot and set aside on paper towels to drain.
  2. Remove all but 2 tablespoons of fat from pot. Add onion, carrots and celery and cook, stirring occasionally, until tender, about 5 minutes.
  3. Add garlic and cook for 1 minute.
  4. Add thyme, chicken broth and beans and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 1 hour.
  5. Remove about half of vegetables, beans and liquid from pot and purée; return to pot. Add tomato sauce, kale and ¾ of the cooked bacon. Simmer until kale wilts, about 5 minutes. Season with salt and pepper to taste.
  6. Serve with remaining bacon.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/bacon-kale-white-bean-soup/