Bean & Kale Soup
A quick and nourishing bean and kale soup perfect for using up fridge vegetables. Finished with crispy bacon, parmesan, and a touch of cream for a cozy, satisfying bowl.
Ingredients
- 8-10 slices bacon
- 1 onion finely chopped
- 6 cloves chopped garlic
- 2 chopped celery stalks large
- 2 chopped carrots medium
- 4 cup chopped kale
- 3/4 tsp salt or to taste
- 1/4 tsp rosemary
- pepper to taste
- 4 cup chicken stock
- 2 cup canned white or navy beans rinsed
- 1 tbsp lemon juice
- 1/4 cup heavy cream
- 1/2 cup parmasean
Instructions
- Cook the bacon in a Dutch oven until crispy.
- Remove the bacon and add the onions, celery, and carrots to the bacon grease. Cook until the onions are tender.
- When the onions are tender, add the chicken stock, kale, beans, salt, pepper, and rosemary.
- Bring to a boil, reduce the heat, and cover for 15-20 minutes.
- While the soup is simmering, chop the bacon and set it aside.
- Once the carrots are tender add the lemon juice and heavy cream.
- Top with a healthy handful of bacon bits. Enjoy!