Ingredients with Measurements:
- 6 slices of bacon, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups chopped kale
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/2 cup heavy cream
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. In a large soup pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the chopped onion and minced garlic to the pot with the bacon fat and cook until softened, about 5 minutes.
3. Add the chicken broth, diced tomatoes (with their juice), dried thyme, dried rosemary, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the chopped kale and cannellini beans to the pot and simmer for an additional 10 minutes, or until the kale is tender.
5. Stir in the heavy cream and cooked bacon. Taste and adjust seasoning as needed.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
6 servings
Nutritional information:
Calories: 290
Fat: 16g
Carbohydrates: 23g
Protein: 15g
Fiber: 5g
Substitutions for ingredients:
- Use turkey bacon instead of regular bacon for a healthier option.
- Substitute vegetable broth for chicken broth to make the soup vegetarian.
- Use spinach instead of kale if desired.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use Italian sausage instead of bacon for a different flavor.
- Add a can of corn for extra sweetness.
Tips and tricks:
- Be sure to rinse the canned beans before adding them to the soup to remove excess salt.
- If the soup is too thick, add more chicken broth or water to thin it out.
- For a creamier soup, puree half of the soup in a blender before adding the heavy cream.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Croutons
- Shredded Parmesan cheese
- Red pepper flakes
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Garlic bread
Troubleshooting advice:
- If the soup is too salty, add more chicken broth or water to dilute the saltiness.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the bacon to a safe internal temperature of 165°F to prevent foodborne illness.
Food history:
- Soups have been a staple of human diets for thousands of years, with evidence of soup-making dating back to prehistoric times.
Flavor profiles:
- This soup is savory and slightly smoky from the bacon, with a hint of sweetness from the tomatoes and cream.
Serving suggestions:
- Serve the soup hot with a side of bread or salad for a complete meal.
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