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
  1. In a large stockpot or dutch oven heat oil, then add onions and garlic and saute for 2 or 3 minutes.
  2. Once softened, add bay leaf and thyme sprigs (leave whole).
  3. Add kale and bacon, cook until wilted.
  4. 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.)
  5. Put 2 cups (or one can) of beans into soup mixture.
  6. Then take the last cup and mash it to make a paste. Add to soup mixture and stir.
  7. Bring to a boil and simmer for 30 to 45 minutes.
  8. Serve with Parmesan cheese and baguette croutons.
Recipe by Faithful Provisions at https://faithfulprovisions.com/white-bean-and-kale-soup-2/