Best Kale And White Bean Soup With Canadian Bacon Recipes

Pasta, Kale and White Bean Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 slices bacon, chopped
1 small onion, diced
3 carrots, cut into 1/2-inch pieces
2 cloves garlic, minced
1 tablespoon tomato paste
3/4 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/2 cup grated parmesan, plus 1 small piece rind
1 1/2 cups small pasta, such as ditalini (about 8 ounces)
1 15-ounce can white beans, drained and rinsed
1 cup frozen chopped kale, thawed and squeezed dry

Steps:

Put the bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the carrots, garlic, tomato paste, thyme and 1/2 teaspoon each salt and pepper and cook until the carrots begin to soften, about 2 minutes.
Add the chicken broth, 6 cups water and the parmesan rind. Increase the heat to high; cover and bring to a boil. Add the pasta and beans and cook, uncovered, 5 minutes. Reduce the heat to medium and add the kale. Simmer, uncovered, until slightly thickened, about 7 minutes. Remove the parmesan rind, stir in half of the grated cheese and season with salt and pepper. Ladle into bowls and top with the remaining cheese.
Per Serving: Calories: 499; Total Fat: 16 grams; Saturated Fat: 6 grams; Protein: 23 grams; Total carbohydrates: 66 grams; Sugar: grams; Fiber: 9 grams; Cholesterol: 44 milligrams; Sodium: 763 milligrams

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.