Our Simple Supper: Kale and White Bean Soup

Name: Our Simple Supper: Kale and White Bean Soup
Prep time: 1 d 2 h 5 min
Cook time: 1 d 2 h 5 min
Total time: 1 d 2 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams bacon (chopped); 0 teaspoons baking soda; 2 bay leaves; 1 Tbsp butter or ghee; 2 mediums carrots (peeled and finely chopped); 3 ribs celery (finely chopped); 2 liters chicken stock; 4 servings extra virgin olive oil (to serve); 1 bunch kale (trimmed of tough stems and sliced thin); 1 branch rosemary; 473 milliliters white beans (such as cannellini beans); 1 medium yellow onion (finely chopped); 1 teaspoons piment dEsplette (or paprika)

Our Simple Supper: Kale and White Bean Soup might be just the main course you are searching for. Watching your figure? This gluten free recipe has 609 calories, 27g of protein, and 35g of fat per serving. This recipe serves 4. 1556 people found this recipe to be tasty and satisfying. If you have onion, baking soda, bay leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 26 hours and 5 minutes. It is perfect for Autumn.

Instructions

Toss the beans in a large mixing bowl, cover with hot water by 2 inches and stir in baking soda. Soak for 18 to 24 hours, changing the water once or twice.

Ingredients you will need

Baking Soda

Beans

Water

Equipment you will use

Mixing Bowl

Drain and rinse well.

Transfer the soaked beans into a large stock pot, cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, until beans are tender - about 1 1/2 hours.

Ingredients you will need

Beans

Stock

Water

Equipment you will use

Pot

Drain.Melt butter in a large stock pot until it froths. Stir in bacon and cook until crispy. Stir in onion, carrots, celery and garlic. Stir frequently, and fry until fragrant - about 10 minutes.

Ingredients you will need

Carrot

Butter

Celery

Garlic

Bacon

Onion

Stock

Equipment you will use

Pot

Pour in chicken stock, add rosemary, bay and the rind of a piece of parmesan cheese. Simmer over medium heat, covered, for 20 to 30 minutes.

Ingredients you will need

Parmesan

Chicken Stock

Rosemary

Beef

Remove from heat, stir in piment d'Esplette and kale. Cover and allow the kale to wilt in the residual heat of the soup for about 5 minutes. Salt as needed and serve with extra virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil