Best Kale And White Bean Soup With Canadian Bacon Recipes

Kale and White Bean Soup image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 9

1 pound kale, stems (and veins, if desired) removed and leaves washed
2 tablespoons olive oil
1 onion, chopped
2 cans cannellini beans, (14.5 ounces each), drained and rinsed
4 cups water
2 cups chicken stock, or reduced-sodium canned broth
Salt and pepper
4 thick slices country bread
Grated Parmesan cheese, (optional)

Steps:

Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 441 g, Fat 12 g, Protein 22 g

Kale and White Bean Soup with Canadian Bacon image

Provided by Cyndi Kehoe @Meidego

Number Of Ingredients 21

3-4 tablespoon(s) olive oil, extra virgin
1 stalk(s) celery, diced
3/4 cup(s) diced onion (about 1/2 med. onion)
2-3 - carrots, diced
1/4 - bell pepper, any color, diced
2 clove(s) garlic, finely minced
2 - plum tomatoes, seeded and diced
1/4-1/2 cup(s) canadian bacon, diced
4 cup(s) chicken stock (kitchen basics brand is recommended)
1-2 cup(s) water
3 can(s) cannellini beans, rinsed, drained, and divided
1 - parmesan cheese rind (about 2" x 2")
2 teaspoon(s) dried thyme or bundle of fresh thyme
2 tablespoon(s) fresh rosemary, finely minced
1 - bay leaf
3-6 cup(s) kale-remove leaves from stem, chopped
4 tablespoon(s) fresh parsley, chopped
1/4 cup(s) additional grated real parmesan for garnish
- salt and pepper, to taste (about 1 tsp. each)
- additional chicken base or boullion, if desired
1-3 dash(es) liquid smoke flavoring, if desired

Steps:

Heat oil in a large (4-5 qt.) soup pot over medium heat. Add carrots, onions, celery, and bell pepper, then season with a little salt and pepper. Cook until tender and onions are translucent, about 5 minutes. Add kale and sauté until wilted. Add garlic, thyme, rosemary, bay leaf, and chopped tomatoes and cook for 1 more minute. Add chicken broth and water, scraping the bottom of the pot to loosen any vegetables.
Take one and a half cans of rinsed, drained beans, smash them (with a fork or in a food processor with a little water) until they are a smooth paste, then stir into soup. Add the rest of the whole beans and Parmesan cheese rind. Add bacon. Simmer approximately 1 hour.
Taste and adjust seasonings as necessary. Remove any of the Parmesan cheese rind (if there is any left) and the bay leaf, stir in chopped parsley, then serve with additional freshly grated Parmesan cheese sprinkled on top. A hearty meal served with a crusty bread.
NOTE** Parmesan cheese rind is the dried end of a chunk of REAL Parmesan cheese. Just cut it off the chunk. It adds a richness and saltiness you can't get any other way. **You can substitute great northern beans for all or part of the cannellini beans. You can also substitute smoked turkey meat or ham for the Canadian bacon.