I'm not going to drive 1.5 hours to the nearest Central Market to buy the ingredients it required. Nor am I ever going to remember to start the recipe the night before. Therefore I made a number of modifications to the recipe that still make it an awesome choice for a cold night in.
Ingredients:1 - 15 oz can of cannellini, navy, or other white beans, drained and rinsed
1 - 12 oz package of the bacon of your choice, chopped into 1 inch squares
1 shallot, diced
4 large carrots, peeled and chopped to 1/2 inch pieces
1 celery rib, chopped into 1/4 inch pieces
2 tbsp fresh rosemary, coarsely chopped
2 tbsp fresh sage, coarsely chopped
32 oz chicken or vegetable broth or stock
2 bay leaves
3 tbsp (1/2 a 6 oz can) of tomato paste
4 loosely packed cups kale or spinach leaves, stems removed, and chopped into about 1-2 inch pieces
Salt and black pepper to taste
- In a large soup pot or dutch oven cook the bacon over medium heat (10-20 minutes) until the bacon is lightly browned. Do not cook all the way to crispy. Remove the bacon, leaving the drippings, to a paper towel lined plate to drain.
- Saute the shallot in the bacon drippings until translucent, about 5 minutes.
- Stir in the rosemary and sage and cook 1 minute.
- Add the stock or broth, beans, carrots, bay leaves, and celery. Add the tomato paste and mix well to completely incorporate.
- Add the bacon and bring the mixture to a boil.
- Turn the heat to low and simmer 45 minutes while stirring occasionally. Add the spinach or kale in the last 15 minutes of the simmer (mix the kale as you add it to the soup - it will fit in your pot).
Makes 4 hearty servings.
Note: You'll have about half a bunch of kale and half a can of tomato paste remaining after you make this recipe, along with most of the bunch of celery. If you purchased your herbs from the store, you'll likely still have a half of each package remaining. I suggest either doubling up the recipe (use a large stock pot) or making the recipe a second time to avoid waste.