“Soup puts the heart at ease, calms down the violence of hunger,
eliminates the tension of the day, and awakens and refines the appetite.”
– Auguste Escoffier
Beans, Greens, & Bacon Soup
1 Package Uncured Organic Hickory Smoked Bacon, chopped
4-6 (depending on size) Organic Carrots, sliced on the diagonal
1 Medium Organic Onion, chopped
2 Tablespoon Organic Thyme, chopped
2 Tablespoons Organic Rosemary, minced
5 Cloves of Organic Garlic, chopped
1 1/2 Cups Organic Purple Kale (packed), chopped
1 Cup Organic Green Kale (packed), chopped
2 Cans of White Beans, rinsed and drained
3 – 32 oz. Boxes of Organic, Free Range, Chicken Broth
Sea Salt & Pepper To Taste
Heat a dutch oven on medium low and fry the bacon slowly until crisp. Remove the bacon bits to a paper towel to drain. Reserve about 2 teaspoons of the bacon fat in the pan.
Saute the onions until they are translucent and begin to caramelize. Add the carrots and garlic and saute for 5 minutes.
Add the thyme, rosemary, bacon, and both types of kale. Saute until the kale begins to wilt.
Add the beans and broth and bring to a boil. Simmer until carrots are tender.
Season with sea salt & pepper to taste.