 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From . Ingredients:
1 tablespoon extra virgin olive oil (evoo) |
1/3 lb smoky bacon, chopped (about 6 slices) |
1/2 lb red potatoes, cut into small cubes |
1 large onion, chopped |
3 garlic cloves, finely chopped |
1 lb kale, stemmed and shredded (or chopped) |
6 cups chicken stock |
1 (15 1/2 ounce) can cannellini beans, rinsed |
1/8 teaspoon freshly grated nutmeg |
salt and pepper |
grated parmigiano-reggiano cheese, for serving |
Directions:
1. In a soup pot, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Stir in the potatoes, onion and garlic, cover and cook for 5 minutes. Add the kale, cover and cook until wilted, about 5 minutes.
2. Stir in the chicken stock, beans and nutmeg; season with salt and pepper. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Serve in shallow bowls with the cheese on top.
|
|