Serves: 4 as an entree
Time: 1 hour
Active Time: 30 minutes
½ lb Bacon, sliced into 1/4-inch strips
2 tablespoons Extra Virgin Olive Oil
1 small Onion, diced small
1 small Carrot, diced small
1 Celery stalks, diced small
2 Garlic cloves, minced
1 tsp This Little Goat Went to Grillville Spice Mix
1 15-oz cans White Beans, rinsed and drained
1 15-oz can Diced Tomatoes, drained
2 cups Kale, stems removed and torn
4 cups Chicken Stock
Salt and freshly ground pepper to taste
In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 5 minutes. Remove crisped bacon to a paper towel lined plate.
Drain all but 2 tablespoons of bacon fat and add the onion, carrot and celery. Cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic and Grillville Spice Mix and cook until fragrant, about 2 minutes.
Add the drained beans, tomatoes, kale, and stock and bring to a boil. Simmer the soup over moderately low heat flavors come together, and everything is heated through, about 30 minutes.
Garnish the soup with the reserved bacon and Parmesan to serve.