Tuscan Kale and White Bean Soup
4 slice(s), smoked
2 clove(s), medium, minced
crushed red pepper flakes
1 small, finely chopped
2 rib(s), medium, finely chopped
1 large, finely chopped
4 bunch(es), chopped
canned cannellini beans
15 oz, (1 can)
fat-free reduced sodium chicken broth
- Set a large stock pot over medium high heat. Add chopped bacon and sauté for 5 minutes until cooked down and fat rendered.
- Add the garlic, chili flakes, onion, celery, and carrots. Sautee for 5 minutes.
- Add chopped kale, beans and broth, and thyme and simmer for 20 minutes. Serve in bowls.