Bacon, Bean and Kale Soup

A Marine Layer came to visit yesterday and brought misty cool weather along which is perfectly fine with two ex-Tucsonians. After all, we moved here to get away from the desert heat so fog, clouds and a high of 61 were reasons to celebrate in our books and a perfect excuse to whip up a pot of soup for dinner.

I'm calling this one what it is - bacon, bean and kale soup although some would call it a Tuscan Ribollita - at least that's what they did at Epicurious. Hit the link and head right to their version but I'm going to admit, I didn't fuss with it quite as much as they did. I used nice meaty pepper bacon instead of the pancetta or ham they called for and I did not cook the beans down until they disintegrated either. I also added some chicken concentrate (Swanson's Flavor Boost) to the chicken broth to give it a richer flavor and topped the bowls with parmesan shavings instead of toasted bread crumbs. It was delicious anyway. 

The crumb bit hit "ignore" because I did a quick thaw on a loaf of frozen white Rhodes bread I had hiding in the freezer and made it into a rather unbelievably tasty foccacio by dimpling the flattened bread before it hit the oven and topping it with chopped fresh rosemary, olive oil, coarse sea salt and parmesan shavings. Eighteen minutes later it came out of the oven absolutely awesome, every stinkin' bite of it. 

Nothing quite like making a healthy dinner into a carb filled marathon huh!

Bacon, Bean and Kale Soup from JBug’s Kitchen Antics adapted from Epicurious.com

6 slices pepper bacon, chopped

1/4 cup olive oil

3 cloves garlic, minced

1 medium yellow onion, peeled and chopped

2 carrots, peeled and diced

1 celery stalk, chopped

1-15 ounce can diced tomatoes with juice

3 – 15 ounce cans cannellini beans, drained and rinsed

4 cups low sodium chicken stock

2 packages Swanson’s chicken Flavor Boost

1 sprig rosemary

Salt & coarse ground black pepper to taste

1 bunch kale

Parmesan cheese, grated or slivered

 

Heat a large Dutch oven or soup pot over medium low. Add bacon and cook until fat is rendered and bacon starts to crisp. Add olive oil along with onion, carrots, celery and garlic. Cook for 5 minutes or until vegetables soften and onion is transparent. Add tomatoes, cannellini beans, chicken stock, chicken concentrate and rosemary. Bring to a boil, and then reduce heat and simmer covered for 1 hour, stirring occasionally. Wash kale and coarsely chop. Add to pot, cover and cook an additional 5 to 7 minutes. Taste for seasoning, adding salt and pepper as needed. Garnish with parmesan cheese.

Makes 6 servings.

A year ago - Blueberry Cream Pie

Two year's ago - Chicken Paillards with Mushroom Cognac Sauce

Comments

[Lea M. Callais]

That is a beautiful soup and an even beautiful cheese curl and loaf of bread! ;)

[June]

Thanks Lea. It was all rather good and we're talking about making soup part of our regular weekly rotation.

[Lorraine]

I have some kale sitting in the fridge waiting for a recipe like this...tonight for sure! Is that bread dough from around here?

[June]

Lorraine, this will be perfect for tonight what with the fine fog we've got happening right now. The bread dough was 1 of a package of 3 from Rhodes defrost, rise 'n bake kinda' deals courtesy of Freddy's freezer section. It sure comes in handy.