Monday, March 28, 2011

Bacon-Kale Minestra

This was sooooo good!  The best part was the boys LOVED it!  They kept asking for more kale.  This will be a regular on our rotation.

1 tablespoon extra virgin olive oil
6 slices of bacon, chopped
1/2 pound of potatoes cut into small cubes
1 medium onion chopped
4 cloves of garlic, finely chopped
1 pound of kale, stemmed and chopped
6 cups of chicken stock
1 (15.5 ounce) can cannellini beans, rinsed
Salt and pepper
Grated parmigiano-reggiano cheese for serving

Directions:1. In a soup pot, heat oil over medium high heat. Add the bacon and cook until browned about 5 minutes. Stir in potatoes, onion and garlic, cover and cook for 5 minutes. Add the kale, cover and cook until wilted, about 5 minutes. 

2. Stir in the chicken stock, beans, and season with salt and pepper. Cover and bring to a boil, then lower the heat and simmer for 10 minutes. Serve with the cheese on top.

Adapted from Everyday with Rachael Ray 

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