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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.