We woke up to a chilly morning yesterday and it put me in the mood for some hot soup! Most kale bean soups ask for onions and celery, but in our house those ingredients are forbidden - per husband's request. ;) Here's a quick and easy recipe using bacon and tomato as the soup base that will be sure to keep you warm this winter!
4 strips of thick smoked bacon, diced
1 bunch of kale, leaves chopped finely
1 15 oz. red kidney beans, drained
1 15 oz. cannellini beans, drained
1 15 oz. garbanzo beans, drained
1 28 oz. plum tomatoes (do not drain), diced
4 C of water
1 tsp dried Italian seasoning
1/2 tsp red chili flakes (based on personal preference)
salt & pepper to taste
grated Parmesan (optional)
In a large pot, cook the bacon over medium-high heat. Once the bacon starts to brown, add the kale and stir until the leaves start to wilt. Add the tomatoes and beans. Add the remaining water and stir.
Once the soup comes to a rolling boil, turn the heat down and let the soup simmer for another half hour. Add red chili flakes, salt and pepper. Puree half the soup with an electric hand blender. Stir everything together and let the soup simmer for another 10 minutes to help the soup thicken. Top with grated Parmesan before serving.