Kale & white bean soup
INGREDIENTS
4 strips bacon
1 medium onion, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
1 can cannellini beans
4 cups chicken stock
1 bunch Russian Kale, stems removed, coarsely chopped
3 large potatoes, quartered
1 tbsp lemon juice
Salt & pepper to taste
Method
Heat a soup pot over medium high heat. Add bacon and cook until the fat has rendered and the bacon is golden brown.
Add onion, and celery and toss to coat in the bacon fat. Saute, stirring occasionally, until the onions turn translucent. Add the garlic and saute 1 minute more.
Add the white beans, potatoes and chicken stock, stir to combine. Increase the heat and bring the liquid to a simmer. Reduce heat and simmer for 10 minutes, or until potatoes are just soft.
Add the kale, stir into the soup, simmer until the kale is tender.
Add lemon juice, salt and pepper to taste.
Serve immediately.
We suggest seasoning with salt and pepper at the end of the cooking process. Both the canned beans and bacon contain salt and will naturally flavour the dish whilst cooking.
