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.
- Prepare one 1 package of white beans (soaked overnight with rinsing the beans a few times).
- Add beans to a pot and cover with water
- Cook on medium heat for about 45 minutes to an hour or until soft
- I usually add herbs to the water to let them soak up into the bean itself
- 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.
- 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
- 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.