Cannellini Bean,Kale And Bacon Soup For Fiesta Friday #51
It’s cold out and a big pot of steaming hot soup is in order. I tend to be short on time and sometimes patience so a laborious process during the week is not in the cards for me. I used canned beans for this soup. there I said it, no soaking dried beans overnight, waiting hours for them to cook, good old canned cannellini beans and you know what the soup is delicious. This is really a simple rustic soup, one I had growing up, white bean soup with some sort of green in it and usually ham hock or bacon is a wonderful childhood memory. The soup is substantial and really no recipe is required so I will list the ingredients and amounts that I used but you can tailor the soup to your own taste. It is also delicious without the bacon for our lovely vegetarian friends. I made another loaf of sour dough bread and am serving it toasted with some melty delicious raclette. Bon Appetit!!
I am bringing a big pot of soup to Fiesta Friday #51, it’s so exciting we are almost at the 1 year mark and Angie@The Novice Gardener and her lovely co hosts Jhuls @The Not So Creative Cook and Juju @cookingwithauntjuju promise another fantastic party, how could it not be with so many great cooks.
Cannellini Bean, Kale and Bacon Soup
Serves 6-8 generously
6 cans (15 oz) cannellini beans drained
2 cloves garlic (minced)
1 onion diced
2 thick slices of bacon cut into small pieces
1 head kale (I used Tuscan) chopped
32 oz stock (chicken or vegetable)
2 cups (approximate) water
2 sprigs fresh thyme
In large pot add a little olive oil, heat on medium high and add onions, saute until softened and add garlic, continue to saute until the garlic softens, add the bacon cook for another 5 minutes and add the kale, let the kale wilt. Now add the liquid (stock and water), beans and the thyme. Bring to a boil and reduce heat to medium, continue cooking for about an hour to an hour and a half or longer until the beans break down a bit and the kale is soft. I like to mash some of the beans to thicken the soup, I just use a big spoon and mash on the side of the pot, leaving some beans whole. Serve hot.