Our Simple Supper: Kale and White Bean Soup
Our Simple Supper: Kale and White Bean Soup might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free recipe has 609 calories, 27g of protein, and 35g of fat per serving. Head to the store and pick up bacon, celery, chicken stock, and a few other things to make it today. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 26 hours and 5 minutes.
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.
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.
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.
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.
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.