Bacon, Kale and Bean Soup

3 weeks ago 11

Democracy Dies successful Darkness

4.0 (66)

By Ann Maloney

Think of this simple, rustic and hearty crockery with bacon, kale and beans from Piper Farm’s “The Sustainable Meat Cookbook” arsenic a blueprint. Make it arsenic described here, oregon effort substituting chorizo oregon a preferred sausage for the bacon, your favourite greens for the kale, and food beans oregon chickpeas for the cannellini.

Ingredients

8 ounces thick-cut bacon, chopped into 2-inch pieces
2 tiny yellowish oregon achromatic onions (10 ounces total), finely chopped
3 cloves garlic, minced oregon finely grated
4 cups no-salt-added chickenhearted broth, positive much arsenic needed
1/3 cupful herb puree
1 spoon smoked paprika
2 bay leaves
One (15 -ounce) tin no-salt-added cannellini beans, rinsed and drained
3 1/2 ounces babe kale, astir chopped (see Notes)
Fine salt
Freshly crushed achromatic pepper
Extra-virgin olive oil, for serving
Warmed sourdough bread, for serving

Nutritional Facts

Per serving (1 1/2 cups), based connected 4

Calories
419
Fat
24 g
Saturated Fat
7 g
Carbohydrates
28 g
Sodium
1026 mg
Cholesterol
55 mg
Protein
24 g
Fiber
7 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Pipers Farm: The Sustainable Meat Cookbook” by Abby Allen and Rachel Lovell (Kyle Books, 2022).

Tested by Ann Maloney.

Published December 26, 2022

Updated March 17, 2026