White Bean, Bacon and Kale Soup

White Bean, Bacon and Kale Soup

This recipe was inspired by my daughter Michelle. She lauded the bean, bacon and kale soup at the Co-op in Boise. She and her friends, when school IS in session, frequent the Co-op for a quick lunch. Fortunately, the ingredients for this soup are pantry and refrigerator staples (if you do regular cooking). This is delish, and easily makes a full meal. I recommend a side of fresh homemade sourdough bread and a glass of crisp white wine.

Ingredients:

2 Tbsp EVOO (extra-virgin olive oil)

1-1 1/4 cup diced onions

2 large carrots, diced

2 large celery stalks, cut on diagonal

5-6 garlic, crushed

2-3 bay leaves

2 pinches red pepper flakes

1 tsp dried fennel seed, crushed with mortar and pestle

2 sprigs fresh rosemary

1 29-ounce can of cooked cannellini white kidney beans, with liquid (prefer Eden’s organic), DO NOT DRAIN

4 cups chicken stock, hot

1 large head of dinosaur kale, destemmed and chopped into large bite size pieces

salt and pepper to taste

10 ounces lean bacon, cooked at 450 on cookie rack for approx 10-12 minutes, turned 2/3 through, cut into large lardons (prefer Hempler’s original center-cut bacon)

Instructions:

Heat Instant Pot on sauté setting. Add EVOO. Add onions, carrots, celery, garlic, bay leaves, rosemary, crushed fennel seed, red pepper flakes. Season with salt and pepper. Saute until onions translucent.

Add beans with its liquid and chicken stock. Pressure cook on high for 10 minutes, then quick release. Add kale and stir until wilted. Add cooked bacon lardons. Stir well.

Season again with salt and pepper.