Kale and Cannellini Bean Soup with Bacon and Parmesan
Author: Keys to the Cucina
Serves: 4-6
- ¼ lb bacon, diced
- 1 onion, diced
- 1 can cannellini beans
- 1 can diced tomatoes
- 4 large kale leaves, torn
- 3 tsp salt
- 2 tsp crushed pepper
- 1 tsp garlic powder
- 1 tsp basil
- 1½ c vegetable stock
- ¾ c water
- ⅓ c parmesean cheese
- Dice the bacon and throw into a pan on medium heat.
- Cook until the fat renders out and remove the bacon with a slotted spoon, keeping the fat in the pan.
- Add the onion into the bacon fat and cook on medium heat for 5 minutes, until translucent.
- Add in the tomatoes, and cannellini beans, and season with the salt, crushed pepper, and garlic powder. Cook for 5 minutes.
- Lastly, add in the vegetable stock, water, and parmesean cheese and cook for an hour on low. Add the kale in during the last 10 minutes of cooking.
- Serve with the crispy bacon you set aside and a dash of parmesean cheese on top.
Recipe by Keys to the Cucina at http://keystothecucina.com/2013/12/17/kale-and-cannellini-bean-soup-with-bacon-and-parmesean/
3.2.1284