Kale and White Bean Soup
A hearty and comforting soup packed with flavor from crispy bacon, aromatic vegetables, and nutritious ingredients like kale and white beans.
Ingredients
Main Ingredients
- 3 slices bacon, chopped Use thick-cut bacon for better flavor.
- 1 small onion, diced
- 3 cups carrots, cut into 1/2-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 3/4 teaspoon chopped fresh thyme
- Kosher salt and freshly ground pepper To taste
- 2 cups low-sodium chicken broth Can substitute with vegetable broth for a vegetarian version.
- 1/2 cup grated Parmesan cheese, plus 1 small piece rind For depth of flavor.
- 1 1/2 cups small pasta (such as ditalini) — about 8 ounces
- 1 can white beans, drained and rinsed (15-ounce)
- 1 cup frozen chopped kale, thawed and squeezed dry Fresh kale can also be used.
Instructions
Cooking
- Cook the bacon in a large pot or Dutch oven over medium heat, stirring occasionally, until crisp (about 4 minutes).
- Add the onion and cook until slightly softened (about 3 minutes).
- Stir in the carrots, garlic, tomato paste, thyme, and 1/2 teaspoon each of salt and pepper; cook until the carrots start to soften (about 2 minutes).
- Pour in the chicken broth, 6 cups of water, and add the Parmesan rind. Increase heat to high, cover, and bring to a boil.
- Add the pasta and beans; cook uncovered for 5 minutes.
- Reduce heat to medium, add the kale, and simmer uncovered until slightly thickened (about 7 minutes).
- Remove the Parmesan rind, stir in half of the grated cheese, and season with salt and pepper to taste.
- Ladle into bowls and top with the remaining cheese.
Notes
This soup is perfect for meal prepping. Store in an airtight container in the refrigerator for up to four days, or freeze for up to three months. Reheat on the stovetop, adding water or broth if needed.