Sunday, January 10, 2010

Bacon-and-Kale Soup

I love to make soup for dinner, it simple and filling, and Little Foodie who was not much of a soup fan is really beginning to enjoy the variety of soups that have been cooking up in our kitchen. Each day in the afternoon Little Foodie will ask me what we are having for dinner, when I told her we were having soup with bacon in it she ran upstairs and got some paper and a pen and promptly made a list titled "why I love bacon"; she is a strange kid but I do love her so! You need to use a good quality thick cut organic bacon for this recipe, it makes all the difference in the flavor of the soup. I adapted this recipe from one found in the Rachel Ray magazine Enjoy!

  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 1/3 pound smoky bacon (about 6 slices), chopped
  • 1/2 pound red potatoes, cut into small cubes
  • 1 large onion, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 pound kale , stemmed and shredded or chopped
  • 6 cups chicken stock
  • One 15.5-ounce canned beans ( I used black beans), rinsed
  • 1/8 teaspoon freshly grated nutmeg
  • Salt and pepper
  • Grated parmigiano-reggiano cheese, for serving

  1. In a soup pot, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Stir in the potatoes, onion and garlic, cover and cook for 5 minutes. Add the kale, cover and cook until wilted, about 5 minutes.

  2. Stir in the chicken stock, beans and nutmeg; season with salt and pepper. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Serve in shallow bowls with the cheese on top.

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