I love bacon and kale, so when I had these small white beans I decided to soak them overnight to make a nice light yet very flavorful soup.  Start with the beans!

So for the beans part, you can use canned beans which have been pre-soaked, cooked, etc. Or you can use my recipe and save a lot of money and make them fresh like I do.

1. Prepare one 1 package of white beans (soaked overnight with rinsing the beans a few times).
2. Add beans to a pot and cover with water
3. Cook on medium heat for about 45 minutes to an hour or until soft
4. I usually add herbs to the water to let them soak up into the bean itself
5. For this recipe, after I was done with the beans, I saved the flavored water to use as a base for the soup. Less fatening than stock.
6. Get ready with step two, veggies….

Chop and prepare

• 1 small yellow onion
• 3 cloves of garlic
• 4 stalks of celery
• 2 tbsp olive oil
• 6 strips of thick cut bacon
• savory
• oregano
• salt and pepper
• 1 buschel of kale

Cook for about 4 minutes, browing the bacon and cooking the veggies in it. Add the cooked beans. Add the bean juice or stock of your choice, Veggie, chicken or beef.  Let that simmer for a bit and meanwhile chop up the kale very finely and add to the pot. Cover and let stew all togther for about 25 minutes.

Serves about 14 portions, approximately 1 1/2 cups each, 114 calories per serving.