Tuesday, February 12, 2013

White Bean and Kale Soup

I know, I know. Another soup recipe.
But I can't help it.
The weather here is changing faster than the seasons. Literally. And when I walk home in a chilly breeze, there's nothing I'd rather whip up than a steaming  pot of soup.
Besides, this recipe is so simple and delicious, anyone could make it. 

(p.s. it involves bacon)

Are you sold yet?
If so, then grab these ingredients:

6 slices bacon, 3 chopped, 3 whole
1 small onion, diced
3 carrots, cut into medallions
2 cloves garlic, minced
1 tablespoon tomato paste
3/4 teaspoon chopped fresh thyme
1 teaspoon salt 
3/4 teaspoon pepper
1/2 teaspoon white pepper
2 cups chicken broth
6 cups water
1 1/2 cups small shell pasta
1 15-oz can white beans, drained and rinsed
2 cups kale, torn into 1-inch squares
fresh grated parmesan cheese

Adapted from the Food Network Kitchens.

Start by heating your chopped bacon in the bottom of a large pot over medium heat until crispy.
While you're waiting, cook the other three strips in the microwave. Eat.
When the bacon is crispy and the bottom of your pot is full of grease, add your onion and saute. Add garlic, carrots, tomato paste, thyme, salt, and peppers and saute for several minutes.

Add your chicken broth and water, then turn the heat up to high. Once the liquid starts to boil, add your pasta. Cook for five minutes, then turn heat down to low and add your kale. Let mixture simmer and thicken for 7 minutes. Stir in grated cheese to taste.

Pour into a bowl, and top with - you guessed it - more grated cheese!

Delicious, filling, and oh-so-easy.

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  1. This soup sounds right up my alley.

  2. It's seriously so easy, and the bacon makes it filling.