Photo by: Heather Patterson
White Bean and Kale Soup
Food Ingredients:
1 pound dried white beans 2 Tbs. olive oil 3 green onions, thinly sliced 1 large white onion, diced 1 can diced tomatoes, drained 1 carrot, thinly sliced 2 celery stalks, chopped 5 garlic cloves, minced 5 strips of thick bacon coarsely chopped, divided 1/2 Tbs. fresh thyme, finely chopped 1/2 Tbs. fresh rosemary, finely chopped 1 teaspoon fresh or dried oregano, finely chopped 8 cups chicken stock or 8 cups water and 8 tsp. chicken bullion 2 cups water 1 large bunch red kale, remove center ribs and stems, leaves chopped Course Salt Freshly ground black pepper
Recipe preparation:
1 Soak beans over night or quick soak for one hour, according to package directions and drain. 2 Heat large Dutch-oven or stockpot to medium-high heat, and add olive oil. 3 When olive oil is heated, add onion, carrot, celery, garlic and 3 slices chopped bacon. 4 Sauté until vegetables are tendering being careful not to burn garlic. 5 Add in tomatoes and simmer for approximately two minutes. 6 Add in drained beans, chicken stock, water, thyme, rosemary and oregano and bring soup to a boil. 7 Reduce heat, cover and simmer for 50 minutes to 1 hour, or until beans are very tender. 8 Add in kale and simmer for approximately 10-15 minutes until kale is wilted. 9 Season soup with salt and pepper to taste. (Be careful not to over salt, since soup contains bacon which is naturally salty) Top each bowl with remaining chopped bacon.
Recipe source: Foodista recipe
