Kale And White Bean Soup With Canadian Bacon Recipes

KALE AND WHITE BEAN SOUP

Steps:

• Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
• Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
• Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.

KALE AND WHITE BEAN SOUP WITH CANADIAN BACON

Steps:

• Heat oil in a large (4-5 qt.) soup pot over medium heat. Add carrots, onions, celery, and bell pepper, then season with a little salt and pepper. Cook until tender and onions are translucent, about 5 minutes. Add kale and sauté until wilted. Add garlic, thyme, rosemary, bay leaf, and chopped tomatoes and cook for 1 more minute. Add chicken broth and water, scraping the bottom of the pot to loosen any vegetables.
• Take one and a half cans of rinsed, drained beans, smash them (with a fork or in a food processor with a little water) until they are a smooth paste, then stir into soup. Add the rest of the whole beans and Parmesan cheese rind. Add bacon. Simmer approximately 1 hour.
• Taste and adjust seasonings as necessary. Remove any of the Parmesan cheese rind (if there is any left) and the bay leaf, stir in chopped parsley, then serve with additional freshly grated Parmesan cheese sprinkled on top. A hearty meal served with a crusty bread.
• NOTE** Parmesan cheese rind is the dried end of a chunk of REAL Parmesan cheese. Just cut it off the chunk. It adds a richness and saltiness you can't get any other way. **You can substitute great northern beans for all or part of the cannellini beans. You can also substitute smoked turkey meat or ham for the Canadian bacon.

TUSCAN WHITE BEAN AND KALE SOUP

Steps:

• Drain and rinse one can of cannellini beans. Add to a blender or food processor with 1 cup of chicken broth. Blend until smooth. Drain and rinse the other two cans of beans and set them aside.
• Heat oil in a large dutch-oven or soup pot over medium heat. Add bacon and cook until bacon renders fat and crisps up.
• Add onion, carrots, and celery. Cook until softened, about 6-7 minutes, stirring occasionally.
• Stir in garlic and rosemary. Cook until fragrant, about 30 seconds, while stirring constantly.
• Add blended beans, drained beans, potatoes, and the remaining chicken broth. Season with salt and pepper to taste. Simmer over medium or medium-low heat, for 20-25 minutes, uncovered, or until vegetables are tender and broth slightly reduced.
• Stir in kale and simmer for a few minutes or until wilted. Taste the soup and add more salt if needed. Stir in chopped parsley. Serve soup with grated Parmesan cheese. It's also really good with crusty bread for dipping.

BEAN SOUP WITH KALE

Steps:

• In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

WHITE BEAN AND CANADIAN BACON SOUP WITH PESTO

Steps:

• Heat oil in a pot over medium-high heat. Saute onion, carrot, and celery in the hot oil for 5 minutes. Add garlic and thyme and cook for 1 minute. Add broth, white beans, and bacon. Bring to a boil; reduce heat and let simmer for 5 minutes.
• Serve topped with pesto.