Bacon-And-Kale Minestra
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
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
- 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.
- 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.
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RECIPE SUBMITTED BY
I love food! I collect cookbooks and recipes and read them the way most people read novels. I have no children but I have two cats who also love to eat. I am also a movie buff and one of my biggest pet peeves is when people talk during a movie!