2 medium, chopped
Uncooked Canadian bacon
1 slice(s), cut into matchstick-size pieces
2 medium clove(s), minced
28 oz, canned, coarsely chopped with their juice
3 medium, chopped
3 rib(s), medium, chopped
10 oz, or lacinato, 1 bunch, trimmed and chopped
Unsalted beef stock
No-salt-added chicken stock
Canned cannellini beans
28 oz, rinsed and drained
2 tsp, or 2 tbsp chopped fresh sage
⅛ tsp, freshly ground, or to taste
Whole wheat French bread
8 oz, baguette or Italian bread, cut into 1⁄2-inch slices
2 Tbsp, thinly sliced (optional)
- Heat a large nonstick saucepan or Dutch oven over medium- high heat. Swirl in oil, then add onions, bacon, and garlic. Sauté until onions are translucent, about 5 minutes. Stir in tomatoes, carrots, and celery. Reduce heat and simmer until celery and carrots are partially softened, about 10 minutes.
- Stir in kale, beef stock, chicken broth, beans, chopped sage, and black pepper; bring to a boil. Reduce heat and simmer, stirring frequently, until kale is very tender and soup has thickened, about 1 hour.
- In a large saucepan or Dutch oven, arrange half of bread slices. Add a few ladles of soup, then cover soup with remaining bread slices. Pour in remaining soup and bring to a boil. Reduce heat and simmer until bread is soft, about 10 minutes. Sprinkle with sage leaves, if using.
- Serving size: 2 generous cups