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#SundaySupper: Smoky Kale, Tomato and White Bean Soup Recipe

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1 vote | 658 views

Servings: 12

Ingredients

6 slices bacon, cut into lardons (optional)
2 medium yellow onions, diced
6 stalks celery, sliced horizontally
6 cloves garlic
2 teaspoons dried rosemary
2 large twigs of thyme
2 dried chipotle peppers (optional)
2 cups white wine
1/4 cup (4 tablespoons) harissa (or make your own!)
3 cups cooked white navy beans (with 1 cup of cooking liquid)
4 cups vegetable broth (including the reserved 1 cup of cooking liquid from the beans)
1 28-ounce can diced tomatoes (I only use San Marzano tomatoes in a can – it’s worth the extra money IMHO)
1 teaspoon salt (or to taste)
1/2 teaspoon ground pepper (or to taste)
4 – 6 cups kale, deveined, and sliced in thick slices (I use Dinosaur / Lacinato kale for this soup)
Parmesan cheese
Day-old (or fresh) bread for croutons
Olive oil
garlic powder

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