Rosemary White Bean Soup with Smoked Bacon

Bacon makes everything better…

white bean

Rosemary White Bean Soup with Smoked Bacon

 

Yield: 4 servings

 

1 bunch curly kale

1 tablespoon extra-virgin olive oil, plus more for drizzling

3 slices smoked bacon, halved lengthwise and then cut crosswise into ¼-inch slices (3/4 cup)

2 medium yellow onions, peeled and diced small (2 cups)

5 large garlic cloves, peeled andminced (1 tablespoon plus 2 teaspoons)

3 (5-inch) sprigs fresh rosemary, bruised with your fingers

5 sprigs fresh thyme

2 dried bay leaves

2 (16-ounce) cans white kidney beans (cannellini beans), rinsed and drained

6 cups vegetable or chicken stock

Kosher salt, to taste

Freshly ground black pepper, to taste

¼ teaspoon red wine vinegar, plus more to taste

Parmigiano-Reggiano or Pecorino Romano cheese, not pre-grated, for serving

 

Strip the tender leaves from the tough stems of the kale; discard the stems. Rinse the leaves, then chop roughly. You should have approximately 6 packed cups of kale.

Add the bacon and 1 tablespoon of olive oil to a small pot. Place over medium-low heat and cook for approximately 5 to 6 minutes, stirring occasionally, until much of the fat has rendered off, and the bacon is just beginning to get nice and crispy.

Add the onions, stir occasionally, and continue to cook until soft and translucent, 6 to 7 minutes.

Add the garlic and cook until fragrant, 1 minute.

Using a piece of butcher’s twine, tie together the rosemary, thyme sprigs and bay leaves; toss the herbs in the pot.

Stir in the beans, kale, and stock.

Cover and increase the heat to high. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the beans are soft and the kale is cooked through.

Remove the tied herbs and discard. Add the vinegar and season to taste with salt, pepper and additional vinegar.

Serve in bowls. Shave some Parmigiano-Reggiano over the soup with a vegetable peeler, then top with a drizzle of olive oil and some pepper.

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Lima Bean Rosemary Puree

Dip into this delicious dip any day of the week!

lima bean puree3

Lima Bean Rosemary Puree

 

1 lb (approximately 3 cups/1 bag) frozen lima beans

3/4 teaspoon finely chopped fresh rosemary (1 5-inch sprig)

¼ cup 2% plain Greek yogurt

2 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice (juice from 1 large lemon)

1 large garlic clove, peeled and smashed

¾ teaspoon kosher salt

¼ freshly ground black pepper

¾ teaspoon ground fennel

3 tablespoons water

 

Cook lima beans according to package instructions (stovetop or microwave).

Add lima beans and remaining ingredients to a food processor. Blend until smooth, 3 to 4 minutes.

Serve with crudité or in place of serving rice or mashed potatoes in a dish.