SOUP BEANS
Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous, inexpensive and healthful. These days "soup beans" speak instant comfort to anyone who had familial connections from Appalachia, where every garden produced shelling beans that could be eaten fresh or grown to maturity for dry beans. Serve this thick, stew-like soup with cornbread, pickle relish and diced sweet onion.
Provided by Sarah Fritschner
Categories Healthy Pinto Bean Recipes
Time 2h10m
Number Of Ingredients 8
Steps:
- Place beans, water, ham, onion, garlic, salt, pepper and crushed red pepper in a large Dutch oven; bring to a boil. Reduce heat and simmer, stirring occasionally, until the beans are very tender and beginning to burst, 1 1/2 to 2 hours. If necessary, add an additional 1/2 to 1 cup water while simmering to keep the beans just submerged in cooking liquid.
- Remove from the heat; discard the onion and garlic. Transfer 2 cups of the beans to a medium bowl and coarsely mash with a fork or potato masher. Return the mashed beans to the pot; stir to combine.
Nutrition Facts : Calories 226 calories, Carbohydrate 35.2 g, Cholesterol 12.8 mg, Fat 2.1 g, Fiber 12.1 g, Protein 17.6 g, SaturatedFat 0.6 g, Sodium 517.2 mg, Sugar 0.5 g
WINTER CANNELLINI BEAN SOUP
A freeze-ahead soup that's perfect for a festive meal - no more last minute panics
Provided by Good Food team
Categories Dinner, Soup
Time 1h
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan and tip in the shallots, garlic, carrot, celery, leeks and bacon. Cook over a medium heat for 5-7 minutes, stirring occasionally, until softened but not browned.
- Pour in the stock, then add the bay leaves and oregano or marjoram. Season and bring to the boil, then cover the pan and simmer gently for 15 minutes. Tip in the beans, cover again and simmer for a further 5 minutes.
- Pour the soup into a freezer container and leave it to cool completely, then seal, label and freeze for up to a month.
- Defrost the soup at room temperature for 3 hours, (or overnight).
- Tip into a saucepan, reheat gently until bubbling, and simmer for 5 minutes. Taste for seasoning. Swirl in the chopped parsley, ladle into warm bowls and top each with a drizzle of olive oil and a parsley sprig.
Nutrition Facts : Calories 214 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.78 milligram of sodium
TURKEY CLUB SOUP
All of the classic club sandwich ingredients -- bacon, turkey, tomato and cheese -- come together in this satisfying soup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 7
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside.
- Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.
- Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted.
- Serve soup topped with croutons, bacon and chopped avocado.
Nutrition Facts : Calories 380, Carbohydrate 16 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 5 g, TransFat 1/2 g
TURKEY AND WHITE BEAN SPINACH SOUP
Ground Turkey simmered in savory chicken broth with white beans, spinach, and simple seasonings. A healthy, protein-packed meal that will leave you feeling comforted and satisfied!
Provided by Stephanie
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- In a large soup pot or dutch oven, heat the olive oil over medium heat. Add the onions and garlic and cook until they are soft and translucent, about 5 minutes.
- Add the chicken broth to the pot and bring to a gentle boil.
- Season the raw turkey with desired amounts of salt and pepper. Drop them into the broth in bite-sized pieces. You can roll them neatly or just drop in pieces.
- Add in the lemon juice and thyme, and let the soup bubble gently for about 15 minutes
- Reduce the heat to medium-low. When you're ready to serve, add the spinach and Cannellini beans and simmer until the spinach is wilted, about 2 minutes.
- Top each bowl with Parmesan cheese if desired and serve! (This soup is delicious with crusty bread!)
Nutrition Facts : Calories 194 kcal, Carbohydrate 14 g, Protein 24 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 45 mg, Sodium 841 mg, Fiber 3 g, ServingSize 1 serving
TURKEY AND CANNELLINI BEAN CHILI
For a leaner take on chili, use ground turkey in place of ground beef, and combine with cannellini beans and green chiles for extra flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Cook turkey and cumin in oil 6 to 8 minutes, stirring occasionally, until turkey is no longer pink; drain. Remove turkey; set aside.
- Add onion and poblano chile to Dutch oven; cook over medium heat 5 minutes, stirring occasionally, until tender. Add garlic; cook 30 seconds.
- Mash 1 can of the beans with potato masher; add mashed beans and remaining can of beans to Dutch oven. Stir in turkey, broth, green chiles, salt and pepper. Reduce heat to medium-low; simmer uncovered 15 to 20 minutes or until slightly thickened. Garnish individual servings with sour cream and cilantro.
Nutrition Facts : Calories 270, Carbohydrate 22 g, Fat 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1160 mg
TURKEY BEAN SOUP
Substitute your favorite beans if cannellini and lima beans are not to your family's taste.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook the turkey, onion and celery in oil over medium heat until meat is no longer pink. Add the broth, corn, beans, chilies, oregano, cumin, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Serve with cheese if desired.
Nutrition Facts : Calories 259 calories, Fat 11g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 1052mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 6g fiber), Protein 16g protein.
TUSCAN CHARD AND CANNELLINI BEAN SOUP
This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).
Provided by Callinectes Sapidus
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
- Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
- Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g
MEDITERRANEAN WHITE BEAN SOUP
Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein
Provided by Yumna Jawad
Categories Soup
Time 35m
Number Of Ingredients 14
Steps:
- In a large pot or saucepan, heat olive over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
- Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
- Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
- Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.
Nutrition Facts : Calories 295 kcal, Carbohydrate 52 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Sodium 415 mg, Fiber 12 g, Sugar 3 g, ServingSize 1 serving
TOMATO AND CANNELLINI BEAN SOUP
"Vegetable soup is something I can eat a ton of and still feel healthy. The problem is, I get hungry again two hours later. So I came up with a version with beans, which deliver protein and texture, tiding me over to the next meal." -Rick Martinez, associate food editor, digital
Provided by Rick Martinez
Categories Soup/Stew Bean Fennel Garlic Healthy Kid-Friendly Bon Appétit Small Plates
Yield 6 servings
Number Of Ingredients 18
Steps:
- Beans Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2". Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low. Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35-45 minutes. Let beans cool in cooking liquid; discard bay leaves.
- Do ahead
- Beans can be cooked 3 days ahead. Cover and chill.
- Soup:
- Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add tomatoes, 1/2 tsp. red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, until caramelized and borderline blackened on one side, about 5 minutes. Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate.
- Heat another 2 Tbsp. oil in same pot over medium. Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8-10 minutes. Stir in vinegar and tomatoes, scraping up browned bits. Drain beans and add to pot along with broth (for a thicker soup, use half of the broth plus 2 cups bean-cooking liquid). Bring to a simmer; season with salt. Cook until flavors meld, 30-45 minutes.
- Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.
- Do ahead
- Soup (without chard) can be made 4 days ahead. Let cool; cover and chill.
BEANS WITH TURKEY BACON
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 4 chopped slices turkey bacon, 1 chopped onion, 3 chopped garlic cloves and 2 teaspoons thyme in vegetable oil in a large skillet, stirring, 5 minutes. Add two 15-ounce cans great Northern beans (drained and rinsed), 1 1/2 cups water, 1/2 cup ketchup, 1/3 cup maple syrup, 2 tablespoons yellow mustard, 1 tablespoon apple cider vinegar and 1/2 teaspoon pepper. Simmer over medium-low heat until thickened, about 20 minutes.
TURKEY BACON, CANNELINI BEAN AND VEGETABLE SOUP
After Hurricane Irene hit Massachusettes last fall, I was without power for 4 days. When the power was restored, I decided to make one of my favorite comfort dishes- Bacon, Bean and Vegetable Soup. This is a quick fix, no fuss recipe for whatever ails you. The beans are creamy, the broth is flavorful, the bacon is smokey and the...
Provided by Linda Dalton
Categories Bean Soups
Number Of Ingredients 16
Steps:
- 1. Cook bacon and set aside. In large pot, add oil and any remaining bacon fat and warm over medium/low heat. Add carrots, celery and onion and stir. Cook about five minutes. Add garlic, salt and lemon pepper. Cover pot and sweat vegetables another 5 minutes. Add cooked turkey bacon.
- 2. Cook another minute or two and add bay leaves, broth and beans. Cook 20 minutes covered. Add spinach and hot sauce and cook until spinach is wilted, about 2 minutes. Taste and re-season if necessary.
- 3. Garnish with cheese and (homemade) croutons.
CANNELLINI BEAN SOUP
A dietary staple in Italian cuisine, cannellini beans bring tremendous flavor to this soup. Make it a day ahead of time -- it will taste even better when you're ready to eat it.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour.
- Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.
- Add 6 cups of the soaked beans, cover with 10 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.
SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP
I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!
Provided by Chris&Kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
- Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.
Nutrition Facts : Calories 262 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 5.4 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 0.9 g, Sodium 245.2 mg, Sugar 4.2 g
BEAN AND BACON SOUP (CANNED OR DRY BEANS!)
Smoky bacon and creamy white beans are combined in this familiar homestyle bean and bacon soup. So flavorful and easy to make.
Provided by Rachel Gurk
Categories Soups and Stews
Time 50m
Number Of Ingredients 13
Steps:
- In a large heavy bottomed pan, cook the bacon over medium heat. Remove bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat.
- Add vegetables to pan and cook until onions are translucent and carrots and celery are beginning to soften, 4-5 minutes.
- Add garlic and tomato paste and cook, stirring, for another minute or until fragrant.
- Add chicken broth, water, beans, bay leaves, thyme, salt, pepper, and half of bacon. Bring to boil, reduce to simmer and cook, partially covered, for 15-20 minutes or until vegetables are soft.
- Remove about half of the soup, and puree the remaining soup using either a hand-held immersion blender or a traditional blender. Stir blended and unblended soup together and add remaining bacon, reserving some to garnish, if desired.
Nutrition Facts : ServingSize 1.5 cups, Calories 158 kcal, Carbohydrate 7 g, Protein 7 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 569 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 7 g
ITALIAN VEGETABLE AND BEAN SOUP
Steps:
- Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until beginning to soften.
- Add the garlic, Italian seasoning, and tomato paste. Cook for 1 minute until fragrant. Add the zucchini and green beans. Season with salt and pepper. Cook for about 2 minutes.
- Add the diced tomatoes, beans, and broth. Bring to a boil and turn down to a simmer. Cook for 20 minutes.
- Stir in the spinach until it wilts. Season as needed. Serve with parmesan cheese and fresh basil if desired.
Nutrition Facts : ServingSize 1-1.5 cups, Calories 272 cal, Carbohydrate 49 g, Fat 3 g, Protein 14 g, Fiber 12 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 881 mg, Sugar 10 g
TURKEY BACON VEGETABLE SOUP
After really REALLY trying to like it, I still HATE turkey bacon, cooked as bacon, but it is really GOOD in this soup -- tastes more like ham! This recipe is a quick throw together soup on a cold winter's day, to use up a package of turkey bacon. Served with Parmesan Sour Cream Cornbread --
Provided by KerfuffleUponWincle
Categories Lunch/Snacks
Time 33m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan and saute chopped onion and chopped turkey bacon until onion is translucent, and bacon is sorta frizzled ~ about 4 minutes.
- Add beef broth, cubed potatoes, bay leaves, celery flakes, thyme, red pepper flakes, and Worcestershire sauce ~ bring up to heat, then simmer for 10-12 minutes until potatoes are tender, but still firm.
- Add drained green beans, and diced tomatoes with juice ~ simmer for about 5 minutes more, until heated thoroughly.
- Serve with Parmesan Sour Cream Cornbread, and sliced jalapenos.
TURKEY, VEGETABLE, AND BEAN SOUP
Simple low-fat, broth-based soup. Freezes well. Original recipe is from Parents magazine. I refrigerate the stock overnight and skim the fat before proceeding with the rest of the recipe, and add some additional chopped leftover turkey. While I'm cleaning up after Thanksgiving, or whenever I make a turkey, I throw the turkey carcass in a stock pot to start this soup. By the time the dishes are done, so is the stock.
Provided by LonghornMama
Categories Poultry
Time 9h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In large stock pot, place carrot chunks, turkey carcass, onion, celery, parsley sprigs, bay leaf, thyme, and water. Bring to a boil over high heat; reduce heat to medium-low and simmer, partially covered for one hour.
- Remove turkey carcass from soup. When cool enough to handle, pick off turkey scraps and refrigerate scraps. Strain broth into a large bowl, cover, and refrigerate overnight.
- Remove broth from refrigerator and skim fat with a large spoon. Discard fat.
- In stock pot, melt butter (I use olive oil). Add carrot and leek slices; cook 5 minutes. Stir in broth, turkey scraps plus additional chopped cooked turkey if desired, beans, and chopped parsley. Season with salt and pepper and cook until heated through.
Nutrition Facts : Calories 117.4, Fat 2.6, SaturatedFat 1.5, Cholesterol 6.1, Sodium 60.5, Carbohydrate 19.3, Fiber 4.6, Sugar 3.3, Protein 5.3
CANNELLINI SOUP WITH PARMESAN
Categories Soup/Stew Bean Appetizer Sauté Parmesan Winter Prosciutto Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery and sauté until vegetables are soft, about 10 minutes. Add beans, broth, sage, Parmesan rinds, and prosciutto; simmer over medium-low heat, stirring occasionally, until flavors blend and soup thickens slightly, about 40 minutes. Using tongs, remove cheese rinds.
- Puree about 5 cups soup in processor and return to pot. Season with salt and pepper. (Soup can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm before serving.) Ladle soup into bowls and serve, passing grated Parmesan cheese and additional olive oil separately.
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5/5 (1)Total Time 45 minsCategory SoupCalories 136 per serving
- Add 1 tablespoon of Olive Oil to a large stockpot and add in the Onions and cook for 5 minutes, stirring occasionally, until onions become translucent. Add the garlic and cook for 1 to 2 minutes until fragrant. Place onion mixture in a large stockpot.
- Place ground turkey into the skillet and lightly brown the meat. Add in the cumin and salt and pepper for additional seasoning. Drain the skillet and place the turkey into the stockpot.
- Add Chicken Stock, Beans, and a little more salt & pepper for seasoning. Continue to cook until the soup begins to simmer. Reduce heat to medium-low, cover, and cook for an additional 10 to 15 minutes.
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5/5 (7)Total Time 2 hrs 40 minsCategory SoupCalories 463 per serving
- In a large soup pot like a Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon. Eat a slice, then chop the rest and set aside. Preheat the oven to 325F.
- Brown the turkey thighs in the hot bacon grease, turning as needed. Remove and set aside. Add the carrots, onions and celery and cook until soft, about 6 to 8 minutes. Add the garlic and cook another minute or two.
- Return the turkey thighs to the pot, add the stock along with another quart of water. Add the beans, thyme and bay leaves and salt to taste. Cover the pot and set in the oven for 2 hours -- 90 minutes if you are using store-bought turkey.
- Check the turkey to see if it's tender. When it is, fish the thighs out and debone, then chop and shred a bit. Remember you will eat all this with a spoon, so that should guide you in terms of size. Return the turkey meat to the pot.
WHITE-BEAN SOUP WITH BACON AND HERBS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 2 hrsServings 12
- In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
- Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.
- Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.
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- Add garlic and red pepper flakes to skillet and cook, stirring constantly, until fragrant, 30 seconds. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add kale and cook, stirring occasionally, until wilted, about 3 minutes.
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- Set a large, heavy pot or skillet over medium heat; add bacon and cook to desired crispness. Remove bacon from pot and set aside; leave bacon drippings in pot.
- Add garlic and red pepper flakes to bacon drippings; cook, stirring, until garlic becomes fragrant, about 30 seconds to 1 minute. Add onion; cook, stirring occasionally, until soft, about 10 minutes. Add kale; cook, stirring occasionally, until it starts to wilt, about 5 to 7 minutes. Add broth; cover and simmer over low heat until kale is just tender, about 8 to 10 minutes. Add beans; simmer, uncovered, until liquid is almost evaporated, about 5 to 7 minutes. Stir in salt, vinegar and sugar; sprinkle with crumbled bacon and serve immediately. Yields about 1 1/4 cups per serving.
WHITE BEAN SOUP WITH KALE AND PANCETTA - RACHEL COOKS®
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- Heat the oil in a large pot over medium-high heat. Add pancetta and cook until browned. Remove and place on a paper towel-lined plate.
- Remove all but one tablespoon of the oil from the pan. Add onions and carrots and sauté until softened and onions are translucent. Add garlic and stir, continuing to cook for a minute until fragrant.
- Add baby kale and continue to stir until kale is wilted. Add cooked pancetta, beans, tomatoes and broth.
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