White Bean and Kale Soup
- 3 cups white beans (northern or cannellini) or 2 cans
- 32-ounce carton chicken broth (or try my homemade vegetable broth or use the juice from slow cooker batch of beans)
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 2 sprigs fresh thyme or 1 teaspoon dried
- 2 tablespoons olive oil
- 2 slices cooked bacon, chopped (you can also use diced ham or pancetta)
- 4 cups kale, roughly chopped
- In a large stockpot or dutch oven heat oil, then add onions and garlic and saute for 2 or 3 minutes.
- Once softened, add bay leaf and thyme sprigs (leave whole).
- Add kale and bacon, cook until wilted.
- Pour in chicken stock, vegetable broth, or bean juice and deglaze the pan. (This just means that you use the liquid to clean the bottom of the pan.)
- Put 2 cups (or one can) of beans into soup mixture.
- Then take the last cup and mash it to make a paste. Add to soup mixture and stir.
- Bring to a boil and simmer for 30 to 45 minutes.
- Serve with Parmesan cheese and baguette croutons.
Recipe by Faithful Provisions at https://faithfulprovisions.com/white-bean-and-kale-soup-2/
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