by F for Food
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my 28 recipes »
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F for Food's Notes:
Expand1 strip of bacon Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 medium onion, coursely chopped Ask a question about this ingredient
2 1/2 cups loosely packed kale leaves, coarsely chopped Ask a question about this ingredient
2 cloves chopped garlic Ask a question about this ingredient
1 small sprig of rosemary Ask a question about this ingredient
3 cups cups (approx. 2 cans) of cannellini beans Ask a question about this ingredient
1 1/2 cup chicken stock Ask a question about this ingredient
1 3/4 cup water Ask a question about this ingredient
4 large basil leaves, chiffonaded Ask a question about this ingredient
2 tablespoons truffle oil Ask a question about this ingredient
Salt & fresh cracked pepper to taste Ask a question about this ingredient
Toss chopped bacon into pot over medium heat, allow to cook for a minute or two, until fat is rendered. Add olive oil, onions garlic, and rosemary. Stir occasionally for five minutes or so, until onions are translucent, garlic browns, and bacon is cooked.
Ask a question about this stepAdd chopped kale and stir for a 5 minutes or so, until wilted.
Ask a question about this stepAt this point, add the drained beans and stir for a few seconds. Then add the stock and water and let cook until the soup thickens to a nice consistency.
Ask a question about this stepLet cool enough to transfer to a blender (or use an immersion blender) and puree until smooth. Transfer back to pot and reheat. Add salt and pepper to taste.
Ask a question about this stepLadle into bowls, garnish with basil, drizzle with truffle oil and serve.
Ask a question about this stepThis is good soup. My variation based on what I had: little more bacon, left out the truffle oil and pureed the basil with the soup. It thickened nicely after cooling. I would make this again and try to make it closer to the recipe perhaps but not necessarily because it was "good already."
This is delicious!
wow, yum! nice to see a variation on the white bean, kale and sausage soup! definitely want to try this now that the weather is cooling off.
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
I LOVE those little S&P shakers - how cute!