The Greatest Kale and White Bean Soup To Ever Be Created
I’m kind of obsessed with this recipe. It’s the second time I’ve made it and it’s been sneak-back-in-the-kitchen-for-extra-spoonfuls-way-after-dinner good both times. I kind of failed you guys and forgot to take pictures while I was actually cooking it, but don’t worry! It’s easy! You’ve totally got this. I pretty much made this recipe up, so let’s get started!
One bag of precut, prewashed kale (because I’m kind of lazy)
Four cans of cannellini beans
Three slices of bacon, chopped
Three cloves of garlic, finely chopped
One small onion, chopped
Four-six cups of chicken broth
In a large stock pot, cover kale with salted water (like more salt than you think you would need). Bring to a boil and boil for 10 minutes. Drain.
In a separate pot, brown bacon and saute onion in a drizzle of olive oil. Add cooked kale and garlic. Saute for five minutes-stirring often! (You wouldn’t want your kale to burn!) Add beans and four cups of chicken broth. Bring to a steady simmer. Taste and season with salt and pepper as necessary. Simmer for at least 30 minutes. This really just gets better the longer you cook it. Add in extra broth as needed with continued cooking.