SEE ALSO: 5 Winter Wonder Recipes
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>3 oz thick-cut pancetta or bacon, chopped</li>
<li>1 yellow onion, chopped</li>
<li>2 cups mushrooms, sliced</li>
<li>2 garlic cloves, chopped</li>
<li>1 1/2 tsp dried thyme or dried sage</li>
<li>1/4 tsp black pepper</li>
<li>1/4 tsp red chili flakes</li>
<li>5 cups low-sodium chicken or vegetable broth</li>
<li>1 bunch kale, roughly chopped</li>
<li>3 cups cooked or canned (drained and rinsed) navy beans</li>
<li> Juice of 1/2 lemon</li>
<li>1/2 cup grated Parmesan</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a large saucepan over medium heat, saute pancetta or bacon until browned and some fat has rendered out, about 2 minutes. Remove meat from pan and set aside. Add garlic, thyme, or sage, black pepper and chili flakes, heat 30 seconds. </li>
<li>Place broth in pan, bring to a boil, reduce heat, and simmer covered for 10 minutes. Stir in pancetta or bacon, kale and 1 cup beans; simmer for 10 minutes. Carefully puree soup in a blender, return to pan and stir in remaining beans and lemon juice. If soup is too thick, stir in additional broth or water. </li>
<li>Serve topped with Parmesan and freshly ground black pepper. </li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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