So I made soup yesterday. I made this Kale Soup with Bacon and Parmesan cheese. It is super hearty and so delicious!
I keep a stocked pantry. If you’ve been to my house you’ve seen the madness that’s in there. Sometimes it’s organized and sometimes it is not because my children love getting their hands on anything they can, every five seconds. This is the absolute perfect time to organize pantries and refrigerators and freezers.
It is a great time to use up what you’ve been putting off only because it was easier to go to the store and buy other ingredients. Since we are stuck in the house due to the coronavirus most of the time, for now, I am trying to use up most of the items I have before spending money on additional items. So here’s me using up some canned beans and beef broth. 🙂
Kale Soup with Bacon and Parmesan cheese sounds amazing, doesn’t it? Well, it is!
To make this delicious soup you will need only 30 minutes. You will use five of those minutes to chop up the veggies; onions, celery, and carrots. This mix of veggies is also known as a mirepoix and can be purchased in the freezer section of your grocery store all ready to go. I like the fresh veggies myself but, if you are strapped for time the frozen mix works perfectly. I used a colorful mix of carrots, in case you are wondering what the yellow pieces were in the photos.
I cut off the rind of a Parmesan wedge I picked up at Trader Joe’s. You can substitute this with 1/2 cup of grated Parmesan if you don’t have the rind. If you do have the rind you can just remove the remnants of it along with the piece of bacon before you serve the soup.
The fragrant and fresh lemon zest is a great way to finish this soup.
The bread pictured is courtesy of The Bricks in Grosse Pointe Park, and it’s delicious.
I hope you enjoy this hearty soup and I welcome your feedback. For other meal inspiration browse my recipes on https://detroitisforfoodies.com
Kale Soup with Bacon and Parmesan
A hearty and delicious Kale Soup with Bacon and Parmesan. A 30-minute one-pot soup that will fill your belly and make you happy!
- 2 tbsp Avocado or Olive Oil
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic minced
- 1 tsp Kosher Salt
- 1 tsp Italian Seasoning
- 1/2 tsp parsely flakes
- 1 slice thick cut bacon
- 1 Parmesan rind
- 32 oz Beef Broth
- 16 oz water
- 1 can Cannellini Beans aka White Kidnesy Beans
- 1 can Great Northern Beans
- 1 Bay leaf
- 6 oz Kale Greens
- 1/2 tsp Lemon zest
Heat the avocado or olive oil in a large dutch oven or stockpot on medium heat.
Add the whole slice of bacon and cook until slightly crispy.
Add the mirepoix; the onions, celery, and carrots.
Cook for about 5 minutes then add the Kosher salt, Italian seasoning, parsley flakes, and the minced garlic. Mix and cook for a minute until garlic becomes fragrant.
Next, add the canned beans. Discard a little bit of the liquid off the top and add as-is. Do not rinse the beans.
Add the beef broth, water, bay leaf and Parmesan rind or 1/2 cup Parmesan cheese.
Bring the soup to a boil then simmer for 10 minutes.
Add the kale greens and simmer for an additional 5 minutes until kale is tender.
Remove the piece of bacon and whatever is left of the Parmesan rind and toss.
Add the lemon zest and mix,
Taste and adjust salt if needed then remove from heat.
Serve with a fresh slice of sourdough and a sprinkle of Parmesan if you wish.