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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!